Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Boston Butt prep Question
Options
Blizzard58
Posts: 35
I was wondering if you were supposed to cut excess fat of before applying the rub
Comments
-
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
-
I was taught fat cap up. Most around here disagree. I tried it once with the cap down. Didn't really notice any difference.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral 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.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum