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In Reply to: Butts up or down??? posted by Porky on July 16, 2011 at 13:02:29:
Not that anyone ever pays any attention to my posts, BUT:
Brian in Maine has nailed it. All that fat cap is true excess to the successful cooking of a pork butt. Nobody eats the fat cap, so trim it off to expose more pork meat that will generate the "bark" that everyone loves. If you trim the fat cap off until you have a "V" in the meat underneath, then you have trimmed it to what (I think is correct, but then who am I, not Mike Mills or Myron Mixon, but they might agree!) and you have increased the yield of serve-able pork.
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