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The Virtual Weber Bulletin Board Polls Pork Butt: How much fat do you trim off?|
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TVWBB Emerald Member |
My tastes have changed since I started ... it's probably Bryan's fault ... I'm not trimming any more.
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TVWBB All-Star |
We eat some of the fat around these parts, it has the best flavor. Don't know what it's doing to my arteries, guess I'll be finding that out one of these days!
Jane ...and what do YOU smoke? Weber Mastertouch 22", Weber Performer (Stainless) Touch 'N Go, WSM, Weber Genesis Silver A, Smokey Joe |
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TVWBB All-Star |
I dont think I've ever seen what you talking about Bryan, but I havent been looking for it either. Maybe you could take a good photo to better illustrate this pork butt NIRVANA you speak of???  Brandon |
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TVWBB Olympian |
The false cap along with the nirvana has been peeled back in the front of the pic. If you look behind the peeled back part you'll see the true fat cap. HTH  "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB All-Star |
that is indeed the best meat on a pork butt. it usually doesn't make it to the foil rest around here.
Weber Smokey Mountain 22.5" Green OTG 2002 Genesis Silver C |
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TVWBB Olympian |
Brandon, Here's a better pic of the false cap, the thin layer of Nirvana and the true cap under the thin layer. Look at the right side of the butt. You'll see where the false cap is to the left, and then the thin layer of Nirvana, and to the far right under thin layer you'll see the true fat cap. You can see how thin the false cap is and I see no reason to trim it off. JMO  "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB All-Star |
Thanks Bryan,
Maybe I'll have to smoke a butt or two this weekend. See if I can find nirvana. Brandon |
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TVWBB Wizard |
If you cook fat side down on an untrimmed butt, it's a good idea to lift the bottom of the butt about halfway or two thirds of the way through the cook with a spatula.
This will aid the false cap from getting "lost" in the grates when the time comes to pull the butts from the cooker. Bryan is right, it is nirvana. |
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TVWBB Fan |
Have been cutting the fat off because that's what the instruction says to do. Next time I'm going to try Bryan's way.
Tim (BB) Q. Montreal, Quebec SMOKIN UP A STORM! |
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TVWBB Fan |
I brought 4 shoulders and smoked them yesterday. I trimmed them and would have a hard time believing that most people wouldn't.
I don't know if it was where I bought them ( Sav-a-lot) or that they were cheap ($1 lb), but them had lots of fat and nasties in them that had to go. Randy |
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TVWBB Gold Member |
Trim? Used to (because instructions said to), haven't recently unless there's a big ugly piece hanging off it. Most of the butts I buy seem to be pre-trimmed, or just lean oinkers.
Baba Booey to you all! WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado (Stoked) |
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TVWBB Member |
I've always trimmed them, but I never trim to close..... I hate all that grease that the fat caps makes if ya don't trim it a little....
Bear ------------------------------------ Weber One Touch Gold Char-Griller Pro w/SFB ProQ Excel 20 w/ extra stacker Stoker |
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The Virtual Weber Bulletin Board Polls Pork Butt: How much fat do you trim off?
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