pork butt - too fat

Have you read the pork archives and Smokin's Pork 101.

Smokin' Okies Pork 101

These will probably answer most of what you need to know.

If you can give us more details about your process,we can probably help after that.

Each piece of meat is different. I smoked a butt last weekend that only gave up 1/4 cup of grease in the drip pan. Other times I get much more.

Part of the low-and-slow method is to break down and render as much fat as possible. Cranking up the heat, foiling, finishing in the oven--anything you do to accelerate the cook time results in less rendering.

I put my butts in the night before and let them go all night and the next day. Pull the meat, chop the bark, and mix it all in. There's usually just enough fat to keep the meat moist.

I agree with Dennis....I let mine go all nite also, and usually runs anywhere between 16 and 18 hours with average weights between 7.5 to 9lbs.

I have never had a problem with too much fat, and actually use Smokin's finishing or basting sauce when I pull and chop the meat, to keep it moist.

Also, as Dennis mentioned, patience is important. I have NEVER tried to speed up the smoking of a piece of meat. "It's done when it's done".

I use a digital temperature probe inserted in the meat, and that's what I go by. It doesn't come out of the smoker until it reaches 195-200 degrees, however long it takes.

And by the way...everyone here feels that my bbq comes out much better than Smokey Bones.

Hope this helps somewhat...

Yep