Easy Question..., I hope

josbocc · June 13, 2011, 01:37:23 PM

Picked up two Boston Butts from Sam's Club, and have every intention of making pulled pork this weekend. Found some fine rubs on the forum, so I think I'm all set there. The question is............, are you ready for this........., fat cap up, or fat cap down?

Please let me know your experiences and preferences!!!

Thanks,
Jeff

GusRobin · June 13, 2011, 02:25:50 PM

You will get people that swear to both of the methods. Me? usually depends upon how much adult beverage I have as I am putting them in the smoker.

josbocc · June 13, 2011, 02:31:43 PM

Gus,

Though I can understand that technique thoroughly ;D ;D ;D, it does not assist me in my dilemma. Thanks for making me laugh though!

Hopefull Romantic · June 13, 2011, 02:43:59 PM

Jeff, fat cap up HANDS DOWN.

HR

OU812 · June 13, 2011, 03:04:44 PM

I trim the fat cap off,,,, theres plenty of fat in the butt itself to keep moist.

Ka Honu · June 13, 2011, 03:45:58 PM

You've got two of them; try one each way and see which you prefer. Neither will suck and you won't have to listen to our Lilliputian arguments.

wyoduke · June 13, 2011, 04:13:29 PM

Quote from: Ka Honu on June 13, 2011, 03:45:58 PM
You've got two of them; try one each way and see which you prefer. Neither will suck and you won't have to listen to our Lilliputian arguments.

;DX2

watchdog56 · June 13, 2011, 04:44:32 PM

I do mine fat cap up but I am sure fat cap down would be good also.

iceman · June 13, 2011, 04:48:31 PM

Cap up so all the good flavor of the rendering fat drips over the meat on it's way to the drip pan ;D

beefmann · June 14, 2011, 07:07:27 AM

that question is a no brainier.... trim the fat to less then 1/4 inch and fat cap up

KyNola · June 14, 2011, 07:11:13 AM

Like Curt, I too trim off the fact cap and then place the side where the fat cap once was up. There is plenty of stuff inside the butt to keep it moist, you don't lose a lot of the bark when the fat cap slides off the butt when you go to pull it and there is very little fat to pick out of the meat.

Give it a try. You won't be disappointed.

ghost9mm · June 14, 2011, 10:26:21 AM

Quote from: KyNola on June 14, 2011, 07:11:13 AM
Like Curt, I too trim off the fact cap and then place the side where the fat cap once was up. There is plenty of stuff inside the butt to keep it moist, you don't lose a lot of the bark when the fat cap slides off the butt when you go to pull it and there is very little fat to pick out of the meat.

Give it a try. You won't be disappointed.

X3

josbocc · June 14, 2011, 06:51:09 PM

Oh the quandry........................, so many ideas, and so little time. That is what I love about this forum. Perhaps I shall try one up, and one slightly trimmed up as well.

Will post the results, and hopefully some pics.

THANK YOU ALL!!!

squirtthecat · June 14, 2011, 07:56:30 PM

Easy answer... Buy 3 and smoke them.

F Up
F Down
F Trimmed

Let your guests decide. ;)

Smokin Soon · June 14, 2011, 08:15:48 PM

When a couple of big chunks of meat spend that many hours being slow roasted to perfection, I do not see any differance at all. The fat in a butt is built in, the outside is like frosting on a cake. Not like a briskit, where it is a crucial part of the slow cook process. For me it's just about choosing how do I want my bark? Soft? Crisp? Foil time and mopping control that.

But, like these guys here taught me a few years back, it's hard to mess up a butt!!!

Easy Question..., I hope

beefmann

squirtthecat