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Pork shoulder - fat up, down, or cut off?

Mole351Mole351 Posts: 110
edited August 2012 in EggHead Forum
Is there a "best way" to do this? Have heard all 3...i like down as is nice and easy...
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Comments

  • Hi54puttyHi54putty Posts: 1,496
    I prefer to cut it off and score the outside all the way around. I go for maximum bark surface area.
    XL,L,S 
    Winston-Salem, NC 
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  • TjcoleyTjcoley Posts: 3,408
    I usually do fat up, however last one I did I took it off to get more bark and flavor on the actual meat. Turned out great.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • newegg13newegg13 Posts: 231
    Didn't trim and put it fat down tonight...

    Thats what I'm about to do.
    Amateur Egger; professional rodeo clown. Birmingham, AL
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  • XLBalcoXLBalco Posts: 557
    x2.... going on shortly
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  • I don't trim, fat down and when I take it off all the fat that is remaining is mixed in when I shread the meat....super moist...you can eat without sauce
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  • bronwynbronwyn Posts: 1
    Fat up...gives more flavor and keeps it moist! Don't forget to wrap in foil for about before you shred.
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  • lousubcaplousubcap Posts: 5,768
    I've done fat up, fat down and have never been able to tell the difference cook-wise.  I prefer fat down so if anything sticks it's the fat and not the bark/meat.  FWIW-
    Louisville
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  • hopkinsusmc87hopkinsusmc87 Posts: 246
    edited August 2012
    I cut the skin and fat off and it came out great.
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  • bigphilbigphil Posts: 1,380
    I've done fat up, fat down and have never been able to tell the difference cook-wise.  I prefer fat down so if anything sticks it's the fat and not the bark/meat.  FWIW-
    +1 I agree with lousucap dont want that meat sticking 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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