The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-24-2010, 11:20 PM   #1
jetfxr27
is one Smokin' Farker
 
Join Date: 09-30-09
Location: Memphis
Downloads: 0
Uploads: 0
Default Butts, How Much Fat Do YOU Trim?

How much do you personally trim in some or all the scenarios below and why.

Back Yard cook:


Comp Cook:


Fundraiser/Commercial Cook:

Just curious, it seems every backyard butt I cook I spend more and more time trimming fat. The two going on now, I must have trimmed a pound or two.

__________________
UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger
jetfxr27 is offline   Reply With Quote


Unread 04-25-2010, 12:10 AM   #2
shares
On the road to being a farker

 
shares's Avatar
 
Join Date: 07-18-08
Location: San Jose, Ca
Downloads: 0
Uploads: 0
Default

I don't bother to trim nothing off a butt except glands if present, and any large fat deposits. Cap is left alone. At most we're talking a few ounces.

I'm not sure why you would want to trim a butt to that extent. Do tell?
__________________
www.TooAshamedToName.com Competition BBQ
shares is offline   Reply With Quote


Unread 04-25-2010, 12:20 AM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I don't trim any fat unless there is yellow or old looking fat. I smoke cap down, so I figure most renders down into pan.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 04-25-2010, 12:21 AM   #4
jetfxr27
is one Smokin' Farker
 
Join Date: 09-30-09
Location: Memphis
Downloads: 0
Uploads: 0
Default

I assume this is for any cooks? Does your cooker require the cap to protect from hot spots?
If not why do you choose to leave the cap?

I've read of guys who also peel it back to coat the meat with rub then lay it back down.
__________________
UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger
jetfxr27 is offline   Reply With Quote


Unread 04-25-2010, 12:30 AM   #5
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

Jet, what are you cooking on bro? Big difference as to the way you cook.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is online now   Reply With Quote


Thanks from:--->
Unread 04-25-2010, 12:40 AM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

I cook on a kettle, I am a back yard cook. I do feel that the cap provides some protection to the meat. I would not trim for competition either unless the cap was super thick, in which case I would trim to 1/4" or so. I still equate fat with flavor and think much renders out during a long cook.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 04-25-2010, 12:51 AM   #7
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Downloads: 0
Uploads: 0
Default

I trim the fat cap off, more flavor.
BRBBQ is offline   Reply With Quote


Unread 04-25-2010, 01:07 AM   #8
SmokeJumper
is One Chatty Farker

 
SmokeJumper's Avatar
 
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
Downloads: 0
Uploads: 0
Default

Using a ceramic cooker I trim the fat cap down to less than 1/8" as I find you get more edible bark that way.
SmokeJumper is offline   Reply With Quote


Unread 04-25-2010, 06:54 AM   #9
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Downloads: 0
Uploads: 0
Default

I tried trimming nearly all the fatcap off a brisket once. Disaster on the uds. A bunch of stringy meat. I still trim all but about a 1/4" with much better results.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Unread 04-25-2010, 07:03 AM   #10
starvinmarvin
On the road to being a farker
 
starvinmarvin's Avatar
 
Join Date: 08-15-09
Location: Palm Beach Gdns, FL
Downloads: 0
Uploads: 0
Default

I trim nothing except old-looking fat. Maybe its personal taste, but always get plenty of flavor with fat on....and rendered fat helps make it moist.
starvinmarvin is offline   Reply With Quote


Unread 04-25-2010, 07:15 AM   #11
bmanMA
is one Smokin' Farker
 
Join Date: 03-02-10
Location: Lunenburg, MA
Downloads: 0
Uploads: 0
Default

On my WSM, I trim it up good to get the most edible goodness as I can. Looks like you took it a bit further than I do, but that is probably because I am too busy refilling a cocktail. I personally don't think leaving all that fat on really matters since the roast has plenty of internal fat and the WSM handles its meat with love. I want max exposure to rub and smoke and therefore bark on meat that I will actually eat and not just wind up picking out.
bmanMA is offline   Reply With Quote


Unread 04-25-2010, 07:20 AM   #12
gtsum
is one Smokin' Farker
 
Join Date: 08-30-03
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

I trim nothing unless something looks way off...I cook fat down on a ceramic
gtsum is offline   Reply With Quote


Unread 04-25-2010, 07:31 AM   #13
lcbateman3
is One Chatty Farker

 
lcbateman3's Avatar
 
Join Date: 02-24-10
Location: Jonesborough, TN
Downloads: 1
Uploads: 0
Default

I may trim a little off the fat cap depending on how thick it is. I cook fat cap up so it renders. You will get a lot of different answers from people here. I usually do the final trim at the end and dogs get the fat....they love it!
__________________
--Lionel

You only fail if you do not try.
lcbateman3 is offline   Reply With Quote


Unread 04-25-2010, 07:42 AM   #14
sticker500
Got Wood.
 
Join Date: 11-30-08
Location: Prattville, AL
Downloads: 0
Uploads: 0
Default

I trim the fat cap as well so I can expose as much surface area to smoke and rub.

There is so much fat in the butt anyway.
__________________
Scott R - BigShnozBBQ.com KCBS (CBJ) - Primo Oval XL - Weber Skyline Series Gasser -Weber Performer
sticker500 is offline   Reply With Quote


Unread 04-25-2010, 08:45 AM   #15
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by lcbateman3 View Post
I may trim a little off the fat cap depending on how thick it is. I cook fat cap up so it renders. You will get a lot of different answers from people here. I usually do the final trim at the end and dogs get the fat....they love it!
Poor dogs, not good for them at all.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Trimming fat on Butts Uncle Alvah Q-talk 28 10-27-2011 07:07 PM
Pork Butts - Fat Removal? Riskyguy Q-talk 21 09-17-2011 05:27 PM
Fat butts? Yes - No Pappy Q-talk 32 08-22-2011 05:32 PM
Fat in Boston Butts? Cabntmkr1 Catering, Food Handling and Awareness 10 10-22-2009 10:23 AM
How to trim butts in 3 seconds YankeeBBQ Q-talk 26 11-03-2007 12:21 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:52 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts