Prepping pork shoulder

[Allyn]

Just wondering if I should trim some of the fat off or would it hurt cooking time not to trim it off?

 

[KevinJ]

It is a matter of personal choice. Some people take off the full fat cap. I may trim a few large pieces on the surface but I typically just take it out of the cryovac, rinse it, rub it, and put it on the smoker.

 

[Dwain Pannell]

I've done it both ways. I've settled on trimming it off. I figure there's enough marbling running thru which provides enough fat in the final product. Besides, when I pull, I don't want all that fat in the finished product and I do want the bark so I remove it to begin with.

 

[Garland Hudgins]

I usually only trim any "hard" thick fat from the fat cap. Otherwise, I do like Kevin mentioned above.

 

[Matt Westendorf (Westy)]

On a pork shoulder I leave mine on and put the fat cap grill side down.

 

[Gary Hodgin]

I trim the cap but not picky about getting it all. Get more bark by removing fat. Butts seem to have enough to stay tender and juicy anyway.

 

[Doug Wade]

Originally posted by Matt Westendorf (Westy):
On a pork shoulder I leave mine on and put the fat cap grill side down.

Me too. Usually there's not much bark down there anyway as everything drips off, so there's no harm in having some fat down there.

 

[Earl D.]

I take all of the fat cap off. There is enough fat inside. Get more bark that way.

 

[Matt Sanders]

I take all of the fat cap off. There is enough fat inside. Get more bark that way.

Ditto that. Plus, if anything, trimming should make the butt cook a little quicker.

 

[Dave Russell]

Originally posted by Dwain Pannell:
I've done it both ways. I've settled on trimming it off. I figure there's enough marbling running thru which provides enough fat in the final product. Besides, when I pull, I don't want all that fat in the finished product and I do want the bark so I remove it to begin with.

Me, too.