when making pulled pork do you prefer to use the really thick fat cap, or the ones without?
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Bodacious,I like a little fat cap to flavor the meat.If you let the butts go to an internal temp of about 200-205 degrees the fat is rendered a lot.just my 2-cents worth
You may see a false cap,that is more fat than you want.
Cooking for home,we don't trim.
If comp cooking,we might trim a little for better rub application.
Especially ,if slicing some.
Cooking for home,we don't trim.
If comp cooking,we might trim a little for better rub application.
Especially ,if slicing some.
I like the fatter the better and I do them on 250 until 205.
Ive been pulling mine off at 192-195 and then in the cooler...they all have pulled real well.
david
david
I agree with Hippie. Smoke with fat cap up, but I take it out at 200 de and usually have 2 probes in it.
Are we talking a butt or a picnic? The butts I buy don't have a large fat cap on them.
Regarding the picnic, I like to separate the fat cap under the skin from the meat: 1) by trimming it back with a filleting knife to the ankle, 2) applying my rub underneath, 3) pulling the loosened fat cap back over the rubbed picnic, 4) refrigerate over night, 5) put it in the CS @225 fat cap up, and 6) sit back and wait 18 hours (195 degrees) or so.
Happy Trails
Regarding the picnic, I like to separate the fat cap under the skin from the meat: 1) by trimming it back with a filleting knife to the ankle, 2) applying my rub underneath, 3) pulling the loosened fat cap back over the rubbed picnic, 4) refrigerate over night, 5) put it in the CS @225 fat cap up, and 6) sit back and wait 18 hours (195 degrees) or so.
Happy Trails
I pull at 195 - I find that it takes reheating better and won't develop any mushiness.