Trimming questions

First,most of us would not buy boneless butts,as many feel the bone could be a conductor of cooking heat.

The bone can be twisted,or pulled out to indicate the butt is done.

Boneless cost more.

Restaurants that only cook pork to an internal,slightly over 170º, and run it thru a thin slicer, like boneless.

They get less loss,and less labor and cooking time.

If butts are cooked to pullable temp-near 195º,the fat is much easier to remove,after cooking.

On loinbacks,there is not much tough skin on the curve side.

If the items on the meat side bother you,when dining,trim them off.

As to briskets,if you see the large wedge of fat,between the pieces at the top,and it is easily removed-do so.

If you see other large pieces of fat,that obviously are not useful-trim some.

The fat is much easier to remove,after cooking.

Folks that cook several,just toss them in the cooker,cook,slice,and serve.

Let the diner trim what they don't wish to eat.

These are general statements,for home consumption,and are certainly not set in stone.

Hope this helps a little.

quote:

Originally posted by OakHillSmoke:
... I do see what looks like thin white tendons or something on the meat side, which I remove by sliding a knife under them and running the length of the rib. Again, is this helpful or a waste of time?

It's called Silverskin and it's too tough to eat, even after cooking

I try to trim that out, but you have to be careful or you'll remove a lot of meat also.

I don't buy boneless and never trim PB's. No reason to, like Tom said, just deal with it after cooking.