Pork butt fat cap on or off ??

[joewhodatt]

I was going to remove the entire fat cap  ? Need some advice on this subject looks like you can do it either way in the results of similar ?  Any help would appreciated !!  I am using WSM to smoke butts. 


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[Troy]

i usually cut most of it off

[Lemans]

Leave it on . Separate after the smoke


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[Mike in Roseville]

YMMV

Pros:

On...protects the bottom of cooking on a WSM (yes fat cap DOWN)

Off...another spot on the meat to add rub, form bark, that won’t just be scraped off when finished.



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[michaelmilitello]

YMMV

Pros:

On...protects the bottom of cooking on a WSM (yes fat cap DOWN)

Off...another spot on the meat to add rub, form bark, that won’t just be scraped off when finished.



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+1


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[Schaefd2]

If it is 1/2” or less, leave it on as it’ll supply moisture and render itself away during the cook. If it is thicker than that, trim it off in one big hunk, add the rub, and then replace the fat cap, and cook fat cap up.

However, the fat cap down on a WSM is a unique idea. I used to have a smoker I built out of terra-cotta flower pots and the bottom of the pork shoulder always got turned to charcoal from being too close to the heat source. I’d probably just use some foil and stil place up.


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[YardBurner]

Leave it on . Separate after the smoke


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This ^^^^

[JDann24]

I generally leave it on. Fat cap down too.

[joewhodatt]

Thanks for advice.   I cut it off so I can have more bark.  We will see which is better.   


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[JPotter]

I leave fat on i score so rub can penetrate then cook fat side up then remove when  done

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[Bubblehead]

Team bark!  I usually remove most of it, it not all.

[HoosierKettle]

I heavily trim.


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[WNC]

I've long been team remove, and lately have also been remove and fat cap down. I think the the other side of the pork butt seems to get better bark and and we're all about that bark.


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[Davescprktl]

I too remove for more bark.  It does nothing for moisture retention.  Pork butts are well marbled and plenty moist as long as you hove good cooking and post cooking techniques.

[SMOKE FREAK]

I too remove for more bark.  It does nothing for moisture retention.  Pork butts are well marbled and plenty moist as long as you hove good cooking and post cooking techniques.

Yep...Plenty of fat inside...Trim the outside...