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Boston Butt prep Question

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Blizzard58
Blizzard58 Posts: 35
edited November -1 in EggHead Forum
I was wondering if you were supposed to cut excess fat of before applying the rub
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  • crmilt
    crmilt Posts: 115
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    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
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  • Blizzard58
    Blizzard58 Posts: 35
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    If I leave cap on do I cook it cap up or down
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  • Carolina Q
    Carolina Q Posts: 14,831
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    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Waterscapes
    Waterscapes Posts: 97
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    I like the cap up.
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  • GeorgiaBorn
    GeorgiaBorn Posts: 178
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    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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