Jim Lampe
TVWBB 1-Star Olympian
Guys, I read Chris' prep board on slicing the fat cap "It's hard to remove too much fat from a pork butt, unless you trim so deeply between individual muscles that the roast starts to fall apart!"
Ok... it's not falling apart, "butt" I did cut 3/4 ways in... removed a lot of stuff ... now what?
Do I tie it back up to keep it whole?
Last time I left everything alone and it turned out GREAT, no cutting away of fat or anything... this time, I don't know WHAT got into me (except GIN!).
Am I still ok here? Rub it- Refrige it- Rub it again And then Cook it? Or Should I TIE it up?
Two of these beauties are planned (ARE GOING ON) tomorrow night for an over night smoke..
Any Help is Paid back in Milwaukee's Finest.
Ok... it's not falling apart, "butt" I did cut 3/4 ways in... removed a lot of stuff ... now what?
Do I tie it back up to keep it whole?
Last time I left everything alone and it turned out GREAT, no cutting away of fat or anything... this time, I don't know WHAT got into me (except GIN!).
Am I still ok here? Rub it- Refrige it- Rub it again And then Cook it? Or Should I TIE it up?
Two of these beauties are planned (ARE GOING ON) tomorrow night for an over night smoke..
Any Help is Paid back in Milwaukee's Finest.