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Boston Butt prep Question

Blizzard58Blizzard58 Posts: 35
edited November -1 in EggHead Forum
I was wondering if you were supposed to cut excess fat of before applying the rub


  • crmiltcrmilt Posts: 108
    I have done it both ways. Most recipes I have seen here on the forum say to leave the fat cap on. Last time I cut it off in order to get more bark. I am going to cut it off again tomorrow.
    __________ Chris
  • If I leave cap on do I cook it cap up or down
  • Carolina QCarolina Q Posts: 7,689
    I was taught fat cap up. Most around here disagree. I tried it once with the cap down. Didn't really notice any difference.
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • I like the cap up.
  • I find that the fat will render into the meat on pork and not so much on brisket, so I like fat up on pork and fat down on brisket.
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