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Pork Butt on the PBC -- to score the fat cap or not?

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  • RustyHaines
    commented on 's reply
    I had one come apart years ago and since then I also move to the rack after the stall. Takes the worry out of the cook and I have never noticed a difference in the results.

  • BruceB
    commented on 's reply
    I always trimmed the fat cap close on pork butts. Usually used bone-in so I was more concerned with getting enough hooks in it to keep it from falling into the coal basket! I finally decided to always move it to the rack after the stall, haven't lost one since. I don't think I paid much attention to the fat cap orientation.

  • RustyHaines
    Never scored one so not sure. I trim the cap on pork butt to about 1/8" and cook cap side up. But I will check out Malcolm's method. He has never steered me wrong ! Anxious to see the responses to your post.

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  • Michael_in_TX
    started a topic Pork Butt on the PBC -- to score the fat cap or not?

    Pork Butt on the PBC -- to score the fat cap or not?

    So I have a lovely pork butt defrosting in the fridge right now for a Sunday cook. I like to keep things simple with a pork butt on the PBC. My standard is a binder of mustard followed by a copious dusting of Malcom Reed's Killer Hogs' Hot Rub and that is it. 275-325 until it stalls out at about 165, then wrap and go to 203. Rest for an hour in a faux cambro. Done.

    Recently, I've been curious about the technique of scoring the fat cap. Malcom even did this in one of his recent videos. Apparently it is really tasty... or at least something to snack on while one shreds the meat.

    Historically, I've always placed the fat cap down (towards the fire on the PBC) to "protect the meat." I'm not sure if it really makes that much difference, although it does give the fat an easier path to drip down onto the coals.

    Any recommendations if scoring the fat is worth doing....and if it should be fat cap up or down on the PBC?


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