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View Poll Results: Fat Butts
Remove all the fat that you can. 55 68.75%
Just leave it in and chop it up. 25 31.25%
Voters: 80. You may not vote on this poll

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Unread 08-21-2011, 10:08 AM   #1
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Default Fat butts? Yes - No

Do you remove as much fat from your pulled pork as you can or just leave it in? I've seen some people just pull the bone and chop it up. I try to remove it all. If I need to i will add some of the juice from the cook.
What is your preferred method?
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Unread 08-21-2011, 10:11 AM   #2
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I remove all of it when pulling. I would hate to bite in to a nice sandwich only to get a hunk of fat.
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Unread 08-21-2011, 10:11 AM   #3
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Leave the fat on for the cook and then after it has worked its magic, 86 it.

Of course that is just one man's opinion...
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Unread 08-21-2011, 10:12 AM   #4
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I trim pretty close prior to rubbing. After the cook is done, I remove any large pieces of fat.
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Unread 08-21-2011, 10:24 AM   #5
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i voted leave it, but generally i'll trim up the fatcap after its done ( my cooker is almost directish ) because sometimes it can be pretty charred up...and over crunchy, but i dont dig through it lookin for fat to trim, just remove bone, run bone under cool water til it's cool enough to handle, then use it to Pull my meat
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Unread 08-21-2011, 10:29 AM   #6
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I leave it all on for the cook, then take it out during the pull.
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Unread 08-21-2011, 10:52 AM   #7
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I'm with the rest of the camp. I leave it on, then toss it when pulling.
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Unread 08-21-2011, 10:59 AM   #8
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I leave the fat on for the cook and will remove the largest pockets of fat while pulling.
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Unread 08-21-2011, 11:02 AM   #9
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remove it during the pull.
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Unread 08-21-2011, 11:17 AM   #10
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Fat = product = $$$$$
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Unread 08-21-2011, 11:37 AM   #11
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This is why I could never be a competition BBQ cook. Not only do I try to find the fattiest butts I can, but I also leave all the fat in during chopping (which I prefer over pulling). I for one love the little bits of smoky pork fat this leaves throughout a sandwich. Same goes for brisket. I don't trim or waste a thing.
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Unread 08-21-2011, 11:38 AM   #12
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Nothing new to add here - I'll trim the fat cap when cooking. I haven't done a butt on my UDS yet, however - just in the the offset. I'll probably leave a lot or all of the fat on in the UDS and use it as a heat shield. I get rid of most of the fat when pulling - but a little bit of pork fat can be a beautiful thang. A huge bite of fat though, not so much!
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Unread 08-21-2011, 11:51 AM   #13
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One of the well known national bbq chains here doesn't remove any fat before pulling/chopping. About 1/3 fat in their sandwich. That was the first and last time I tried their bbq. Fat gives flavor but full of fat is awful. JMHO.
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Unread 08-21-2011, 01:02 PM   #14
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Quote:
Originally Posted by Meat Burner View Post
One of the well known national bbq chains here doesn't remove any fat before pulling/chopping. About 1/3 fat in their sandwich. That was the first and last time I tried their bbq. Fat gives flavor but full of fat is awful. JMHO.
Please tell us you're exagerating. On an 8# butt that renders to 4# there is nearly 1.5# of fat with it as well.

I also leave the fat on. If the pork is fine w/o it, then great. If I need a bit of moisture, I chop it up (minced to a near liquid consistency) and mix it in. I'm from the South and am not scared of eating some fat.
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Unread 08-21-2011, 02:23 PM   #15
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Quote:
Originally Posted by Rich Parker View Post
I remove all of it when pulling. I would hate to bite in to a nice sandwich only to get a hunk of fat.
Ditto for me.
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