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| Pork Butt: How much fat do you trim off?
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TVWBB Emerald Member |
My tastes have changed since I started ... it's probably Bryan's fault ... I'm not trimming any more.
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TVWBB All-Star |
We eat some of the fat around these parts, it has the best flavor. Don't know what it's doing to my arteries, guess I'll be finding that out one of these days!
Jane ...and what do YOU smoke? Weber Mastertouch 22", Weber Performer (Stainless) Touch 'N Go, WSM, Weber Genesis Silver A, Smokey Joe |
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TVWBB All-Star |
I dont think I've ever seen what you talking about Bryan, but I havent been looking for it either. Maybe you could take a good photo to better illustrate this pork butt NIRVANA you speak of???  Brandon |
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TVWBB Olympian |
The false cap along with the nirvana has been peeled back in the front of the pic. If you look behind the peeled back part you'll see the true fat cap. HTH  "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Wizard |
that is indeed the best meat on a pork butt. it usually doesn't make it to the foil rest around here.
18.5" WeberSmokeyMountain,22.5" GreenOTG, Smokey Joe Silver |
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TVWBB Olympian |
Brandon, Here's a better pic of the false cap, the thin layer of Nirvana and the true cap under the thin layer. Look at the right side of the butt. You'll see where the false cap is to the left, and then the thin layer of Nirvana, and to the far right under thin layer you'll see the true fat cap. You can see how thin the false cap is and I see no reason to trim it off. JMO  "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB All-Star |
Thanks Bryan,
Maybe I'll have to smoke a butt or two this weekend. See if I can find nirvana. Brandon |
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TVWBB Wizard |
If you cook fat side down on an untrimmed butt, it's a good idea to lift the bottom of the butt about halfway or two thirds of the way through the cook with a spatula.
This will aid the false cap from getting "lost" in the grates when the time comes to pull the butts from the cooker. Bryan is right, it is nirvana. |
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TVWBB Pro |
Have been cutting the fat off because that's what the instruction says to do. Next time I'm going to try Bryan's way.
Tim (BB) Q. SMOKIN UP A STORM! |
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TVWBB Fan |
I brought 4 shoulders and smoked them yesterday. I trimmed them and would have a hard time believing that most people wouldn't.
I don't know if it was where I bought them ( Sav-a-lot) or that they were cheap ($1 lb), but them had lots of fat and nasties in them that had to go. Randy |
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TVWBB Emerald Member |
Trim? Used to (because instructions said to), haven't recently unless there's a big ugly piece hanging off it. Most of the butts I buy seem to be pre-trimmed, or just lean oinkers.
Baba Booey to you all! WSM 18" (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * Blue SS Performer * Komodo Kamado Gen II 23" (Hestia) |
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TVWBB Member |
I've always trimmed them, but I never trim to close..... I hate all that grease that the fat caps makes if ya don't trim it a little....
Bear ------------------------------------ Weber One Touch Gold ProQ Excel 20 w/ extra stacker Traegar Pro. 124 |
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TVWBB Guru |
As the author of the first bbq cookbook I ever bought said, "Unless I find something weird on the outside...I really don't trim.."(Ray Lampe, aka Dr. BBQ) If you trim much off the "false cap," your "sweet meat" underneath it might end up left on the grate. THAT would be a pity I wouldn't want to have to 'fess up to.
-Dave 18.5"WSM Weber Performer 22.5"OTG SJ |
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TVWBB All-Star |
I'm with Bryan 100% on this one -
Just rub 'em & throw 'em on.... That little strip of meat between the caps is a little slice-O-goodness! If there's a few little "globs" of excess fat, you can peel it out & get rid of it when you pull the butts. 18.5" WSM 2008, Weber Spirit 700-LP 1995ish |
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TVWBB Fan |
Fat is your friend
Don't trim -Mark. WSM • Performer • Master Touch Gold • Q320 • SJS • Go Anywhere |
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TVWBB Member |
My cardiologist disagrees.  |
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TVWBB Pro |
Bryan that's a very tasty secret
 Low n Slow  RONDO |
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TVWBB Super Fan |
I leave about a 1/4 inch the way Ray Lampe taught me !
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TVWBB Member |
I trim all the obvious fat. There's plenty inside to keep the meat moist.
"Teach a Man to Q, and he'll feed em' for a lifetime..." 18.5" WSM w/DIY Auto Temp Controller, Performer, Kenmore Gasser, Cheap Charcoal Camp Grill |
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New Member |
Unless it's huge chunks, I leave it. All the more to keep the meat basting.
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