Butt question - trim for bark, or not?

3Pedals6Speeds · January 2010

My last Boston Butt had more fat cap than the one before (this was only my 2nd ever) and I left on, thinking it would help keep it moist. It was moist, problem is I ended up with no bark for 1/2 the butt, and I missed it after I pulled.

Do people trim their butts, or not? I've heard that with picnic's people typically leave the fat/skin on those.

Smokin' Padre · January 2010

I trim mine to about 1/2 inch.

3Pedals6Speeds · January 2010

Does the 1/2" melt away and allow the rub to create a bark, or do you have to trim it at the end?

Brokersmoker · January 2010

I usually trim my Boston Butts as much as possible, never had problem with moisture.

3Pedals6Speeds · January 2010

Well, I gotta ask then. Same question for brisket.

Hoss · January 2010

I never,ever,ever ever trim a butt.That's just my preference.A lotta folks do.Strictly personal preference.

CBBQ · January 2010

If you want more bark then by all means trim the fat off. A butt, unlike a brisket has so much fat in it that it shouldn't dry out. I leave the fat on, fat cap down because in this area a lot of people think bark is burnt meat. The other reaon is that what sticks to the grill is the useless fat and not meat.

Brokersmoker · January 2010

Leave about 1/4" on brisket

Cory430 · January 2010

I'm with Hoss, I don't trim mine either. It ain't a moisture problem though; it's a lazy problem :laugh:. Seriously, I reckon that it don't make much difference either way.

thirdeye · January 2010

I only trim loose flaps or enough to square the butt back up.

Lanier Jim · January 2010

I don't ever trim my butt either (boy, that sounded bad) - instead - I crank up the Egg to around 425-450 with fat up for about 45 minutes. Then drop the temp down to about 300-325 for another 6-7 hours. Alot of fat will burn off and coat the butt...then fall in the drip pan and mix and mojo with the water. Hickory is my choice of wood chunks.

Here's what my last 8# butt looked like before and after...a grea bark and very tender - just fell apart but does not get mushy when the sauce is added. Great sammiches!

Great Pulled Pork -

LJ

Bordello · January 2010

I trim it all off and get great looking bark. :laugh:

To each there own.

Regards,
Bob

Smokin' Padre · January 2010

I find it does ~ never had a bark problem on pork butts.

Butt question - trim for bark, or not?

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