Pork Butt

Kjunbob

I have done several Pork Butts for Pulled Pork, but haven't done one in a while...  and I have forgotten...

Meathead's book says to trim the fat level down to 1/8".. and I will probably do that... Do most of you trim it? 

But I don't remember, do I cook with the fat level up, or on the grill?  

Any recommendations?  Thanks

JohnInCarolina

I never trim pork butts.

Fat cap up for me.

lousubcap

No trim here unless some obvious outlier hunk of fat-

The cap discussion should be reserved for Weds (this week's Friday for most).  But to keep the polls even I'm always cap down.  I figure if anything should stick to the grid let it be the fat but I doubt it truly makes any difference.  FWIW-

JohnnyTarheel

I trim here.. twice the bark... 

danv23

I cut all the hard fat off. Not needed.

Matt86m

I cut hard fat off and score whats left. Always cook fat up for me. Also smoke for a couple hours direct on the grate then put it in a foil pan

bucky925

https://cooks.cloud.meater.com/cook/eb467a33-8810-4e5c-a64b-d9d4fa230508   Doing a butt today to serve at our Church dinner tomorrow....."Jesus"  I don't trim but do use the fat for a sneeky snack or beans. 

JohnInCarolina

Worth watching, with the significant caveats that Texas isn't pork country and Aaron is using an offset:

https://www.youtube.com/watch?v=LbzEa_juegs

tclamberth

No trim/ fat cap up and they turned out amazing 

Chief9

We live in the pork capitol of the world, no trimming of fat here!

510BG

Trimmed my first pork butt didn't know people left the fat cap on. 

tarheelmatt

I'm in the no trim camp myself.  

Kent8621

no trimming here, i do score the fat side with knife in a checkered pattern,

510BG

Will attempt no trim next time. 

tarheelmatt

If I do a whole shoulder, you can remove the fat cap with skin and make cracklins for a nice treat for your sandwiches.  

510BG

Thanks for the feedback. I'll try no trim next time. 

tarheelmatt

Kent8621 said:

no trimming here, i do score the fat side with knife in a checkered pattern,

I score as well.  

Did this one last week for work potluck.  

tarheelmatt

510BG said:

Thanks for the feedback. I'll try no trim next time. 

Hey, it's all part of the journey.  You'll find your sweet spot.  You may find you like yours trimmed, and that's okay.  

Have a blessed one! 

Kjunbob

Thanks for all of the comments... I think that I will not trim off the fat, but will score it.  Any consensus on fat side up or down on the grill?   

tclamberth

Kjunbob said:

Thanks for all of the comments... I think that I will not trim off the fat, but will score it.  Any consensus on fat side up or down on the grill?   

Fat side up 

510BG

Last nights butt was fat side down. I'll try far side up next cook. Butt kept I a yeti resting for 11 hours  

Kjunbob

Also, I was planning on pulling the pork the butt apart after a bit of a rest period, then putting it in the fridge overnight and warming with a bit of broth in the oven shortly before lunch time. 

However, I am rethinking that approach and considering just keeping the butt intact, put it in the fridge overnight and then pulling it the next AM.... Then warm slowly covered in the oven before lunch.  

Any advice?

Thanks

lousubcap

@Kjunbob - Pull the butt once the cook is finished.  Then off to the fridge.  

Webass

510BG said:

Trimmed my first pork butt didn't know people left the fat cap on. 

That looks like a ham which will have a thicker layer of fat.  I've never done one.  How'd it turn out?

510BG

Webass said:

510BG said:

Trimmed my first pork butt didn't know people left the fat cap on. 

That looks like a ham which will have a thicker layer of fat.  I've never done one.  How'd it turn out?

You are right it's labeled as picnic shoulder. Turned out great. I can't compare to Boston butt since I've not purchased one yet. $.99 per LB can't go wrong. 

Kjunbob

Finished Product... Turbo of an 8# and a 9# on the LBGE for about 10 hours at 350.  Now FTC for a few hours, then will pull and fridge overnight for lunch with family tomorrow.

Edaddy0

No trim here in NC and I always do butts fat side down.  Usually wrap at IT of 160 and pull at around 203 and let rest. Last one I did on my egg, I did not wrap until I pulled it off at IT of 203 and then let it rest. Incredible bark and very tender. 

JohnnyTarheel

I trim just for the extra bark and clean pulling...

jtcBoynton

Kjunbob said:

Thanks for all of the comments... I think that I will not trim off the fat, but will score it.  Any consensus on fat side up or down on the grill?   

NO.  There is no consensus on this issue.  

I am starting to think that the butt should be turned on it’s side and the fat should face towards the Mothership.

Wanasmoke

I go fat side down- that way when I slide it off into the foil to wrap through the stall I lose a little bit that sticks to the grill. The bark on the top stays undisturbed and crispy!