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Fat Cap on Pork Butt

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crmilt
crmilt Posts: 115
in EggHead Forum
Does anyone cut off the fat cap on a pork butt?  If you leave i on do you cook it with fat cap up?

Thanks.
__________ Chris
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  • RedSkip
    RedSkip Posts: 1,400
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    Cap down, it will stick to the grid and not your meat.  If you want more bark, trim it off.  

    Dont let let the idea fool ya, the fat on the cap will not render down and enter the inside of the meat keeping it moist.  It will just roll off the outside and into the drip pan.
    Large BGE - McDonald, PA
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  • shtgunal3
    shtgunal3 Posts: 5,661
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    I cut it off and put that side down. There is plenty enough fat throughout the meat to keep it moist.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    @RedSkip is correct.  I go fat cap down and most the times it sticks to grate and it will not render out.  Don't bother wasting Rubin it either, the flavor won't get through the fat.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • crmilt
    crmilt Posts: 115
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    Thx. I trimmed it and rubbed it.
    __________ Chris
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Trim it off.... Doubles your bark
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • blasting
    blasting Posts: 6,262
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    I need another coctail if we're really gonna do the whole fat cap up or down thing. 

    Jk.  I'm in the tri. It and double the bark camp.  Save and freeze all your trimmings until you've done 10 or so.  Then render the fat - good for lots of things.

    Phoenix 
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