I was prepping some butts last night and noticed that on one of them it had hardly any fat cap at all, literally just an eighth of an inch or less and it didn't cover the entire top of the butt, bare meat showing through in several areas.
So I didn't bother removing it, just rubbed right on top and went on to the next one.
The question is, does anyone cook a butt and just ignore the fat cap? I've read the Mr Brown writeups here on the site and know all the arguments FOR removing it... who ignores all that and what are the results?
Thanks!
So I didn't bother removing it, just rubbed right on top and went on to the next one.
The question is, does anyone cook a butt and just ignore the fat cap? I've read the Mr Brown writeups here on the site and know all the arguments FOR removing it... who ignores all that and what are the results?
Thanks!