To Trim or Not To Trim - that is the question

[Rich_91360]

In reading Paul Kirk's BBQ book he says he always trims the top fat from a pork putt prior to placing on BBQ.  He typically slathers with mustard then add a dry rub.

When I've done pulled pork on a Weber (indirect heat) with finish in oven have always kept the fat on and had a lot of the grease (rendered fat) drip into a disposible pan.

With the Bradley what is opinion on trimming the top fat?

[KevinG]

I don't think it's as critical with the Bradley, you don't have to worry about flare ups as you do on a BBQ grill.

[Rich_91360]

What about taste difference?  Bark?

[Wildcat]

I leave 1/8 to 1/4 inch fat cap to help keep it all moist. It generally takes me 16 to 24 hours to smoke/cook an average butt at a 205 cabinet temp until the meat reaches 180 to 190 degrees.

[watchdog56]

I have done 4 butts and left fat cap on all of them I cook fat cap up and they have all come out really moist. I cook at 225 until IT hits 195,then pull off and FTC for 2-4 hours.

[Habanero Smoker]

I trim mine the same as Wildcat, so when it is finished you have almost all bark remaining, no remaining fat to cut off later.