Boston Butt smoke


 
T

TommyA

New member
So far I haven't found any information about the fat cap on a boston butt. Sould you trim it off? Smoke it on with the cap on top or on the bottom? I'm on the thought that the fat will keep the meat moist if I smoke it with the cap on top. What do you guys think?
 
TommyA;
Trim the fat cap no thicker than about 1/4" then smoke it fat down.That will protect the bottom of the butt from the higher heat coming from below.

Keep on smokin',
Dale53:wsm:
 
Robert McGee said:
TommyA;
Trim the fat cap no thicker than about 1/4" then smoke it fat down.That will protect the bottom of the butt from the higher heat coming from below.

Keep on smokin',
Dale53:wsm:
Click to expand...

This works for me. I've also smoked with the fat on top. I really can't tell the difference.
 
Use fat cap as a shield against the heat. Do not trim too much! You can always trim the fat after cooking it! You will have enough bark from the up side and a moister pulled pork!
 
For what it's worth I did my third butt today. I don't trim. I put fat down. and when I pull it..it's very easy to tell what go's to the dog's and what don't. I smoke till 160 i.t. then wrap till 195 i.t. no complaints so far.
 
Well the butt turned out great. The meat turned out moist and I plan to do it this way again. I pulled the meat at 185* and wrapped in foil untill it reached 195*. The fat cap was pretty much gone when the meat was done.
 
I trim it off. Gives more surface area for the rub. My family loves the bark, so I want as much as I can get.
 
I also trim the fat cap off but willing to try to smoke one with it on to see how it turns out. If I do, I think I will put the fat cap facing down to begin and on top when I foil.

Dave
 
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