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In Reply to: boston butt posted by sean on April 06, 2013 at 12:29:30:
I don't believe that leaving fat on pork butt and ribs does anything to enhance the flavor of the end product. In both cases I can trim fat until I am wore out and don't want to trim any more and the finished meat still is moist and I can still taste the fat. The short answer is I trim as much fat off as I can. No fat cap that's for sure. It is hard as hell to render pork fat. I personally feel that greasy, fatty, pork gives barbecue a bad name.
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