It was a 6.5lb bone-in butt, 225 for 13 hours (when temps ranged between 190 and 199), with a bit of mustard and then simple S&P based rub. I used 3.5oz apple and 3.5 oz hickory.
I guess my questions are the following:
1. Is the fat cap usually never fully rendered? The bark on the cap was good but underneath not fully rendered. Do most people remove that when pulling? (remove and munch on i'm sure)
2. Are there usually pockets and pieces of fat and cartilage that don't fully render out?
3. Are there usually small pieces (like the corners or any protrusions) that simply get dried/smoked out because of their small size? The bark and dried meat isn't bad when pulling, but nothing I'd want to come across in a sammie.
4. Am I over thinking this?
P.S. I'm trying to attach a pic (for the first time) so if the rest of this looks bad or like a whole lot of fail, that's why...
