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Do you trim the fat cap off of a picnic shoulder?

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. 


  • cortguitarmancortguitarman Posts: 2,061
    I do.
    Mark Annville, PA
  • bigphilbigphil Posts: 1,390
    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 meat 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • dweebs0rdweebs0r Posts: 516
    I trim the fat and remove the skin.  To me it makes a better bark.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • Charlie tunaCharlie tuna Posts: 2,191
    I leave it on, cook it fat side down and remove it at the end of the cook.
  • mokadirmokadir Posts: 115
    I cut the fat and skin off also
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • sariverssarivers Posts: 67
    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

  • lousubcaplousubcap Posts: 15,376
    edited June 2013
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • freddyjfreddyj Posts: 129
    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
  • DeviledeggerDeviledegger Posts: 271
    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.
  • EggcelsiorEggcelsior Posts: 13,915
    Score it and enjoy the cracklins post cook.
  • onelikearockonelikearock Posts: 115
    Score it and enjoy the cracklins post cook.
    That's the way I like it. When we cook whole pigs we don't skin the hog, nor do I skin the shoulder
    Chesapeake, VA
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