Pig Nirvana!


 
Greg M. (cheapcharlie)

Greg M. (cheapcharlie)

TVWBB Fan
I'm pretty sure this is what Bryan S. calls it. That slice of meat you find when you flip the butts after 12 hours! I just can't imagine cutting off that fat cap and throwing that away.

What a breakfast treat. My two 8 lb'ers are in the 180's right now. Just waiting for the bark to reform over the missing fat cap. I'm sure they'll be ready for wrapping here shortly.

Man, I love this website!
 
Greg,

Got any Pics?
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Can you explain a bit more? You didn't cut off the fat cap, but then sliced it at some point near the end. Now, with it gone, you're waiting for the open part to crust. Is that it?

Mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Stevenson:
Greg,

Got any Pics?
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</div></BLOCKQUOTE>
Or it didn't happen?
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Glad to know you're not tired of checking out other people's butts! Sorry, I'll remember pic's next time!
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Check out the link at the bottom of my post for pictures of the PBN (Pork Butt Nirvana) courtesy of Bryan S.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.:
Can you explain a bit more? You didn't cut off the fat cap, but then sliced it at some point near the end. Now, with it gone, you're waiting for the open part to crust. Is that it?

Mike </div></BLOCKQUOTE>
Yes, that is correct, sir! Actually, I didn't have to slice it, because when I flipped it, the "false cap" stuck to the grate, exposing the "nirvana" which I easily plucked off.

But, as I found on another thread on this site, there really is no good reason to flip. So, next time, I'm going to experiment and do one butt up and one butt down with no flipping.

I have to thank Bryan S. for this valuable info and here is a link to a thread with pictures! You may have to scroll down a bit.

PBN
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg M. (cheapcharlie):
I just can't imagine cutting off that fat cap and throwing that away.

What a breakfast treat. </div></BLOCKQUOTE>
Greg, glad to hear you found that little morsel of Heaven.
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Thanks for helping spread the word on why you should not trim your Butts IMO.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg M. (cheapcharlie):
Question for you Bryan. How do you keep the false fat cap from sticking to the grate if you cook fat down? </div></BLOCKQUOTE>
Most times I cook em fat cap up, because I'm not around during the cook. If I do go fat cap down, I'll use my Barbie Boss (big metal BBQ spatula) to keep it loose, do it once after an hr. then every 2 hrs. or so to help keep it from sticking. Once it gets a nice char/crust on it (around 6 hrs. in), sticking is a non issue then.
 
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