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Pork shoulder - fat up, down, or cut off?
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Mole351
Posts: 110
Is there a "best way" to do this? Have heard all 3...i like down as is nice and easy...
Comments
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I prefer to cut it off and score the outside all the way around. I go for maximum bark surface area.XL,L,SWinston-Salem, NC
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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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Didn't trim and put it fat down tonight...
Thats what I'm about to do.Amateur Egger; professional rodeo clown. Birmingham, AL -
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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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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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I cut the skin and fat off and it came out great.
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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 stickingLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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