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Do you trim the fat cap off of a picnic shoulder?
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Scottborasjr
Posts: 3,494
Just curious, I know pork butt is fatty but I've never done a picnic shoulder. This thick layer of fat is different to me.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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i leave it on and cook fat side down drip pan with a air gap underneath it rather have the fat stick to my grate than the meatLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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I trim the fat and remove the skin. To me it makes a better bark.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
I leave it on, cook it fat side down and remove it at the end of the cook.
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I cut the fat and skin off alsoDelaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
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I've been leaving mine on and cooking it fat side up. It has turned out wonderful but if I had any complaints it would be that the pulled pork was a little greasy. I think I will remove it the next time and see how that goes.
Columbia, SC -
To add to the poll-I remove the skin but leave the fat cap on. So as with all things BGE-it's all in how you like it. Enjoy!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 remove as much fat as possible so that the rub actually hits the meat. I find its easier to cut off in the beginning then pull off at the end.Kamado Joe Big Joe, Classic & Junior
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Either is fine from what I've read. More bark without fat bark is what I've read. I've been going without for extra bark and less dripping to worry about. Shoulders are plenty moist so you don't have to worry the meat drying out.
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Score it and enjoy the cracklins post cook.
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Eggcelsior said:Score it and enjoy the cracklins post cook.
Chesapeake, VA
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