Pork question of the day.....

Discussion in 'Pork' started by zimq, Jan 5, 2012.

  1. zimq

    zimq Smoke Blower

    How do you do your pork butts? 

    Leave the fat cap on? 

    Take it off? 

    Trim it? 

    Smoke fat up?

    Fat down?

    I have done it every way.. And I think I prefer the cap taken off. 

    What is your experience? Which is your preference?
    Last edited: Jan 6, 2012
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    What cut of meat?
  3. zimq

    zimq Smoke Blower


  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I do fat side up, no trim but pull out almost all visable fat when I pull it.  I also use a bit vinegar in my finishing sauce to help cut the fat,
  5. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Fat Side up, no foil, when pulled remove any fat, but save the fat and use for other stuff.
  6. sprky

    sprky Master of the Pit OTBS Member

    fat up lightly trimmed 
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Fat up, trim to 1/4" and score...All but serious internal fat gets mixed in...Fat is flavor and I don't eat it that often that I'm going to sweat 100% removal...JJ
    Last edited: Jan 6, 2012
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I remove most of the fat, so the rub penetrates the meat better, score whats left and put all the trimmed fat on a rack above the butt so it drips on it during the smoke.
  9. I smoke fat up, no trim, and scored both ways diagonally.
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    In a pan , fat side down.
  11. michael ark

    michael ark Master of the Pit

    Depends on how i feel that day.No rhyme or reason.[​IMG]
  12. arnie

    arnie Smoking Fanatic

    I'm with michael. Depends on my mood at the time, but I always remove the Butt Gland
  13. zimq

    zimq Smoke Blower

    Very interesting. I never thought about Al's method,,,, And I kind of like the thought of that.

    I have also never really thought about scoring the meat...

    For those that score, do you also typically score the top, non fat side?
  14. I don't, just the fat cap. I try to cut deep enough to be with in 1/8" or so of the meat.
  15. Out of the cryovac and on with the Rub with spices and sugar, no mustard here.  Fat side up into the smoker.  Pull the fat cap off and we take out a majority of the fat, about 90% when preparing for the regular store.  If a regular asks us or if its for us, then we keep most of the fat and remove just the sinue and gristle.  We all know fat is flavor, and smoked fat is even BETTER! [​IMG]

    No sauce, we put about 12 or so we make on the side if you like that sort of thing.  A lot of our guests don't use any sauce at all, but more use some sauce than none.


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