Little Dick's thick fat question

LittleDick'sBBQ · 09-11-2012, 07:18 PM

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...

Thank you,
Little Dick

CarolinaQue · 09-11-2012, 07:34 PM

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.

Q-Dat · 09-11-2012, 07:36 PM

Is it like the usual fat cap only thicker?

LittleDick'sBBQ · 09-11-2012, 08:36 PM

Quote:

Originally Posted by Q-Dat

Is it like the usual fat cap only thicker?

It is...

CarolinaQue · 09-11-2012, 09:18 PM

I've also noticed very thick strands of hard fat along the money muscle lately.

Q-Dat · 09-11-2012, 09:29 PM

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.

09-11-2012, 07:18 PM	#1
LittleDick'sBBQ Full Fledged Farker Join Date: 10-15-11 Location: Stonington, CT Downloads: 0 Uploads: 0	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... Thank you, Little Dick __________________ Little Dick's BBQ Fix NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat)

09-11-2012, 07:34 PM	#2
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	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. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

09-11-2012, 09:18 PM	#5
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	I've also noticed very thick strands of hard fat along the money muscle lately. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

09-11-2012, 07:36 PM	#3
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Is it like the usual fat cap only thicker?

09-11-2012, 09:29 PM	#6
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	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.