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Boston Butt prep Question

Blizzard58Blizzard58 Posts: 35
edited 12:45AM in EggHead Forum
I was wondering if you were supposed to cut excess fat of before applying the rub

Comments

  • 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: 8,687
    I was taught fat cap up. Most around here disagree. I tried it once with the cap down. Didn't really notice any difference.

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

  • 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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