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?
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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