I'm telling you, the big debate about fat down or up isn't a consideration to me at all.....the benefits of fat down outweigh everything. The cut is so fatty that the thought of the fat basting the cut as you cook isn't a consideration to me at all. We could talk brisket here, I am sure there are more stern thoughts about the beef.Some folks (see chef Tom video on Carolina pulled pork) leave it on and smoke fat cap down. Which turns out like crunchy crackling that gets chopped and mixed into the pp.
Personally, I trim and butterfly to get max bark.
Same here. I rarely even spritz or even wrap a butt. Just cook it . Don't worry about it. I don't want it to be mush I want to have a little meaty stringy texture and a good bark. Never use any kind of finishing sauce or keep it hot in steam pan or anything like a restaurant does they just turn it to mush. You can outperform any restaurant with little troubleI'm telling you, the big debate about fat down or up isn't a consideration to me at all.....the benefits of fat down outweigh everything. The cut is so fatty that the thought of the fat basting the cut as you cook isn't a consideration to me at all. We could talk brisket here, I am sure there are more stern thoughts about the beef.
I'm telling you, the big debate about fat down or up isn't a consideration to me at all.....the benefits of fat down outweigh everything. The cut is so fatty that the thought of the fat basting the cut as you cook isn't a consideration to me at all. We could talk brisket here, I am sure there are more stern thoughts about the beef.
My method exactly.Same here. I rarely even spritz or even wrap a butt. Just cook it . Don't worry about it. I don't want it to be mush I want to have a little meaty stringy texture and a good bark. Never use any kind of finishing sauce or keep it hot in steam pan or anything like a restaurant does they just turn it to mush. You can outperform any restaurant with little trouble
This is how I do mine... The cross hatch helps the fat render. This thread has me thinking I might cross hatch and then go fat cap down next time. Great thread!I trim it and score it.
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Did it this way for the first time yesterday. Turned out great.I trim it and score it.
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I've been doing that for years, when grilling! Toss a little fat cube you've trimmed along with a piece of wood straight onto the coals. Smells epic! Everyone in the neighbourhood knows someone has their grill fired up!..........one of the untold secrets is to toss a piece of fat on the fire every so often..........
There is no such thing as nasty fat. All fat is glorious and wonderful.When pulling or chopping, discard any nasty fat and add in the reserved juice.