First Smoke Ever tomorrow!! Need advice


 
R

RobK

TVWBB Member
Gonna smoke a couple of pork butts tomorrow on my brand new 22"er and found the Chris Lilly recipe.

It calls for removing the fat cap and injecting the meat. I thought that the fat cap was an important part of the smoking process for flavour etc, and not to many recipes call for injecting the butts either. Is this a good method?

Any advice would be great!
Thanks
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Whenever I do butts, i always do an injection usually of apple juice and a bit of apple cider vinegar.

I also always leave the fat cap on. When i do butts the only trimming I usually do is to "ugly" parts such as if the butcher didnt cut it right and there are bone slivers or things that just dont look right.


I should add for every one way you find to do butts you will find at least 10 ways that say that the way you were told is wrong. I wouldnt trim fat cap but Chris Lilly definitely has a way that works for him and works well for others.
 
i always trim the heavy fat off.. there is plenty of internal fat in a butt to keep it moist. Havnt had a dry one yet
 
Thanks for your help Gents....now I'm more confused than ever hahaha

I guess since I'm doing two, I'll just try both ways and see how she goes.
 
Don't be confused Rob,butts are one of the most foregiving meats to cook and come out good no mater if they're trimmed or not,fat cap up or down,injected or not it all comes down to what you like. I have injected them before with apple juice,can't say I personaly noticed a difference in flavor,maybe if I had added some rub to the juice. I've also trimmed some of the excess fat and as Corey said,they have plenty of internal fat to help keep them moist. Now I am somewhat partial to fat down though only because if the meat sticks to the grates little,I'd rather pull off fat instead of meat. A note on the good side is,think of all the variations you now have to experiment with. It's gonna be good no matter how you cook it. Good luck and enjoy the experience and don't let the stall throw you into a hissy.
 
As far as trimming the the fat goes well everyone is different and has different taste. I am diabetic and am following a low carb moderate protein high fat diet. I never trim fat off my meat and usually wish that my meat had more fat.
 
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