Pork butt question

[Larry Nehls]

Does any one trim the fat cap off the butt? I do not and I smoke it with the fat cap up

 

[Matt H.]

if it's really thick i'll trim it to maybe an inch and a half, but generally no.

 

[Bob Ivey]

Ditto on what Matt said. I find that with no fat cap, the meat can dry out.

 

[Dustin Dorsey]

I leave a 1/4 to 1/8 of an inch similar to brisket

 

[Larry Nehls]

Thanks for the info

 

[Frank Licata]

No trim. Cap down. ��

 

[Ryan P.K.]

No trim-fat up

 

[Craig Alumbaugh]

I never trim the fat cap and leave it cap up

 

[Mark R (LR)]

I trim as suggested in Chris' "cooking topics," and put the trimmed fat cap down.

 

[Jon in SF]

No trim, cap down here. Because I don't put anything in my waterpan, I find the fat cap protects the meat from getting overdone on the bottom. Also, the fat seems to "wash" off the rub as it cooks. If I did fat cap up, I'd trim it.

 

[Larry Nehls]

Thank you for the replys