Firing up my first pork butt this weekend for some pull pork I have some questions for the veterans.
#1. Keep the fat cap on or trim it off. I have read some posts that have said the fat cap on pork is not as important as on a brisket.
#2. I plan on using Oak, but I am considering hickory, any thoughts ??
#3. Any thoughts on what I should look for when buying this cut of pork ?
The rest of the plan. 1.5 p/pound @225 until 160 wrap in foil until 205 foil/towel/cooler for hour or so...
#1. Keep the fat cap on or trim it off. I have read some posts that have said the fat cap on pork is not as important as on a brisket.
#2. I plan on using Oak, but I am considering hickory, any thoughts ??
#3. Any thoughts on what I should look for when buying this cut of pork ?
The rest of the plan. 1.5 p/pound @225 until 160 wrap in foil until 205 foil/towel/cooler for hour or so...