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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-30-2011, 09:41 PM   #16
Bacon_99
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Ditto - trim off the fat cap. Enough fat inside that needs to break down - no need to leave it on....
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Unread 06-30-2011, 09:49 PM   #17
NewEnglandQ
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Most people are in agreement on the brethren around key components of great bbq, however there are a couple topics where all seem to be divided. One is fat side up vs down and the other is mustard slather or not. My assumption is that if you have a large poll sample and all are divided on the results, then it really doesn't matter.
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Unread 06-30-2011, 09:57 PM   #18
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Quote:
Originally Posted by The_Kapn View Post
I trim the "fat cap" off totally.
Keeps it simple.

Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.

Judges like it, and so do I.

Works for me.
Your mileage may vary.

TIM
Yes I agree....on a butt the fat cap is useless....IMO. And my butts are juicy. And Barky!
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Unread 06-30-2011, 10:02 PM   #19
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I like to do mine fat cap down. The fat cap acts as a sacrificial heat shield. I also prefer not to use a water or drip pan. I like the flavor created by the fat dripping in the coals on the UDS
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fat cap, pork butt, uds, UP OR DOWN

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