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Unread 09-11-2012, 07:18 PM   #1
LittleDick'sBBQ
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Default Little Dick's thick fat question

Greetings,

I bought some pork shoulders with some thick hide-like fat on one side of each. What is this? In the past I have cut/trimmed it off before schmoking. Is this necessary? I have four to cook and if I don't HAVE to trim it off...

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Little Dick
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Unread 09-11-2012, 07:34 PM   #2
CarolinaQue
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I've been noticing the same thing the last few months. I trim it off. I figure that it may not melt off during the cook, and I may not feel it when I pull it. I'd hate for some one to bite into it if it didn't render. I've also noticed thin bone pieces on a lot of the butts on the side opposit the fat side lately.
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Unread 09-11-2012, 07:36 PM   #3
Q-Dat
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Is it like the usual fat cap only thicker?
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Unread 09-11-2012, 08:36 PM   #4
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Quote:
Originally Posted by Q-Dat View Post
Is it like the usual fat cap only thicker?
It is...
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Unread 09-11-2012, 09:18 PM   #5
CarolinaQue
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I've also noticed very thick strands of hard fat along the money muscle lately.
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[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

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Unread 09-11-2012, 09:29 PM   #6
Q-Dat
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Trimming it won't hurt anything since a butt has so much internal fat, but I like to leave it on. I put them fat side down, and it acts a a shield from any direct heat, and also in case the butt wants to stick to the grate when I go to pull it off, I know that the only thing that gets left on the grate will be fat cap.
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