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View Poll Results: Do you take the fat cap off or leave it?
Fat cap off 42 29.17%
Fat cap on 56 38.89%
Leave on but trim down 46 31.94%
Voters: 144. You may not vote on this poll

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Unread 06-07-2012, 12:53 PM   #1
Jaskew82
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Default Fat cap: On or off?

Just curious what everyone does with the fat cap on their pork butts.

I tend to leave it on and just trim it down to 1/8" thick or so. I am beginning to wonder if I shouldn't just trim it all off since butts have so much connective tissue and fat through-out.

What do you do?
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Unread 06-07-2012, 12:55 PM   #2
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I trim it all off. More surface area for bark. There is enough fat throughout the shoulder for me, to keep my shoulders moist. Just my 2 cents.
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Unread 06-07-2012, 01:03 PM   #3
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^^^^^
What Big Jon said.
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Unread 06-07-2012, 01:05 PM   #4
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I'll trim a picnic but on a Boston butt I just leave it.
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Unread 06-07-2012, 01:06 PM   #5
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I leave mine on but trim it a little so it acts as a buffer from the radiant heat off of my tuning plates. I figure that there's plenty of bark from the other 5 sides of the butt. Once it all get's mixed together, that little bit of bark from that one side the fat is on is minimal IMO.
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Unread 06-07-2012, 01:10 PM   #6
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Quote:
Originally Posted by bigjonsBBQ View Post
I trim it all off. More surface area for bark. There is enough fat throughout the shoulder for me, to keep my shoulders moist. Just my 2 cents.
Same here.
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Unread 06-07-2012, 01:17 PM   #7
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I leave it on. Put it fat cap down on the grate, and peel it off as one piece when i go to pull the butt.
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Unread 06-07-2012, 01:21 PM   #8
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Most of the fat cap stays stuck to the grate when I do butts. I don't trim or season the fat cap.
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Unread 06-07-2012, 01:24 PM   #9
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I trim off any very thick parts just to reduce the amount of grease in the cooker drip pan at the end of the cook. I use the fat cap as shield from the heat source.
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Unread 06-07-2012, 01:33 PM   #10
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i used to leave it on. boy, that was some tasty cracklin stuck to the grate. but now i trim it all off.
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Unread 06-07-2012, 01:34 PM   #11
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Quote:
Originally Posted by Pappy View Post
Same here.
me three
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Unread 06-07-2012, 03:33 PM   #12
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Interesting cross section of responses. Guess I will have to cook a bunch and decide how I like it.
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Unread 06-07-2012, 03:41 PM   #13
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On a pork shoulder I trim NOTHING. This applies to both the picnic and the butt cut.

While there is enough connective tissues and such to render internally, I have found through trial and error that a thick fat cap (and in the case of the picnic) a layer of skin will do two things for you.

1. Act as heat shield.

2. (most important) Act as a barrier keeping the fat and juices inside the meat where you want it.

I have tried trimming to a 1/4", I've tried trimming it all off, and I have tried with full fat cap. (and everything in between)

Leave it on. Yes it may reduce the amount of bark a little, but the benefits outweigh the negatives.
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Unread 06-07-2012, 03:44 PM   #14
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Quote:
Originally Posted by SirPorkaLot View Post
On a pork shoulder I trim NOTHING. This applies to both the picnic and the butt cut.

While there is enough connective tissues and such to render internally, I have found through trial and error that a thick fat cap (and in the case of the picnic) a layer of skin will do two things for you.

1. Act as heat shield.

2. (most important) Act as a barrier keeping the fat and juices inside the meat where you want it.

I have tried trimming to a 1/4", I've tried trimming it all off, and I have tried with full fat cap. (and everything in between)

Leave it on. Yes it may reduce the amount of bark a little, but the benefits outweigh the negatives.
Well how the heck am I gonna make my pork rinds without trimming the picnic?
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Unread 06-07-2012, 04:15 PM   #15
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Quote:
Originally Posted by deguerre View Post
Well how the heck am I gonna make my pork rinds without trimming the picnic?
That's what the skin-on pork belly is for.
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