Trim fat cap on Pork Butt???

Unknown

I thought about trimming the fat cap off my pork shoulder (butt) to make for more edible bark. What do you eggsperts think of this??? Any body else out there do this???

Also- I created 2 homemade rubs from popular recipies on the net.
1. Souther Succor
2. Wild Willy's

Slotmercenary

greetings.
i wasn't aware that there was a fat cap on a butt or shoulder, but there is a first time for everything....
don 't worry about it just coat it in rub and throw it on and enjoy the final product. if there is a fat cap just look at it as "BBQ pork rind" when it is done. enjoy

Dan in StL

If you go by what Celtic Wolf and some others have suggestion, leave the fat cap on, but put it on the grill side (down) instead of up when you do the cook.

Fidel

I do it every time. There is more than enough internal fat to keep that meat moist.