Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Fat cap totally removed, what are your thoughts?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Christobol
    Charter Member
    • Aug 2014
    • 18
    • OC, CA
    • Vision Grills Classic B Kamado Gril w/mods to limit leaks
      Weber Genesis S-330
      Custom Built Sous Vide Machine
      Sansaire Sous Vide
      ------
      CyberQ Wifi mounted to Vision Kamado
      iCelsius Dual BBQ Probes - soon to arrive
      Epica ES432 Fast Pen Thermometer
      Actron CP876 Infrared
      -----
      Beer: any double IPA, Reds, or unfiltered wheat for hotter days
      Wine: Big Red Cabernets
      Texan stuck in Socal

    Fat cap totally removed, what are your thoughts?

    I just read the article about the fat cap by Meathead, and my initial impression leads me to think he is suggesting removing the fat cap, but his final conclusion is to leave 1/8" to 1/4". For my personal taste I avoid large fatty areas like the cap and intermusular fat, and just focus on the lean areas which of course have melted intramuscular fat. I do end up a bit disappointed that I miss out on the rub sitting on the fat cap.

    So I'm wondering what your experience has been with removing the cap on any kind of meat, brisket, ribs, shoulder etc:

    1) Do you feel the meat cooks too fast?
    2) Does it taste a bit more dried out?
    3) Do you think there is more flavor from the rub present?
    4) Do you miss the fat cap flavor? (not so much for me but for others I'm cooking for)
    5) Anything else you can add?
  • jrobertson50
    Former Member
    • Jul 2014
    • 100

    #2
    I trim the fat almost completely off. more smoke gets to the meat that way. doesn't affect dryness at all.

    Comment

    • _John_
      Former Member
      • Jul 2014
      • 2394

      #3
      Pulled Pork:
      1) Do you feel the meat cooks too fast? No
      2) Does it taste a bit more dried out? No, I always wrap though
      3) Do you think there is more flavor from the rub present? Yes, with fat cap on that whole side slides right off
      4) Do you miss the fat cap flavor? (not so much for me but for others I'm cooking for) I add a little butter at rest time so much of the flavor is still there
      5) Anything else you can add? I have a PBC so the fat that is there mostly drips off, but when wrapping it can make that whole side soggy. I remove essentially all exterior fat, but I leave the fat that runs between the muscles so it adds flavor and moisture during cooking, then I pull out the remaining when pulling.

      Keep in mind I am barely a novice.

      Comment

      • CandySueQ
        Moderator
        • Jul 2014
        • 1523
        • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

        #4
        I cut fat off pork butts and brisket. Mainly because no smoke ring if there's fat on. I do save the "bacon" on a butt. I will cut fat off to just there, then season heavily with rub. I start off butts with fat cap down then flip after 3 hours. Reason why I'll season heavily is that much of that rub seems to disappear during the first 3 hours. I start briskets point down and flip after 3 hours as well. On butts, I'll remove membrane and silver skin as much as I can too. Just makes for a better pulled pork, IMO.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15456
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          I would agree with all here, on pork butts I cut ALL fat off that's reasonable to do so. On brisket I felt like I had to force myself to leave a thin fat cap, my instinct is to shave it all off. The next time I did one I shaved it all off. I trim it on roasts too. I just don't see the rationale of leaving any on- like Candy mentioned you get no smoke penetration, no seasoning penetration, very limited salt penetration, and then you just get a wad of fat on your plate when sliced. To me that's 4 negatives and only 1 hypothetical positive.

          Comment

          • fracmeister
            Founding Member
            • Jul 2014
            • 1347
            • Sprang, TX
            • Dances with lemmings

              (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

            #6
            I like to leave (no more than)1/4" on the brisket fat side and cut out wads of the deckle. But even 1/8" on the fat side decreases the smoke ring to nothing. I get an awesome band of red (from the carbon monoxide of course...not the smoke!) around 3/4 of the brisket but I just cant bear to cut it all off. most people eat the little ring I leave on.

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9940
              • East Texas
              • Pit Barrel Cooker "Texas Brisket Edition"
                Weber One Touch Premium Copper 22" Kettle (gift)
                Slow 'n Sear for 22" Kettle
                Weber One Touch Premium Black 26" Kettle (gift)
                Slow 'n Sear XL for 26" Kettle (gift)
                Weber Smokey Joe Gold
                Weber Rapid Fire Chimney
                Vortex
                Maverick ET-732 White
                Maverick ET-732 Copper
                2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                Thermoworks Thermapen w/ Back light (gift)
                Thermoworks Timestick
                Cambro Model 300MPC110 w/ Winco SS Pans
                B & B and Kingsford Charcoal
                B & B Pellets

              #7
              Fat is flavor so I leave at least 1/8" on the fat cap and on the fat vein b/n the two brisket muscles.

              Pork butt is multiple muscles and much thicker, so I remove all external fat to get more rub and bark.

              Comment

              • grantw
                Former Member
                • Aug 2014
                • 64

                #8
                Honestly i have gotten briskets with no fat cap and they cooked up perfect so shave it off if ya want, i have cooked at events where people love the taste of abit of fat

                Comment

                • Christobol
                  Charter Member
                  • Aug 2014
                  • 18
                  • OC, CA
                  • Vision Grills Classic B Kamado Gril w/mods to limit leaks
                    Weber Genesis S-330
                    Custom Built Sous Vide Machine
                    Sansaire Sous Vide
                    ------
                    CyberQ Wifi mounted to Vision Kamado
                    iCelsius Dual BBQ Probes - soon to arrive
                    Epica ES432 Fast Pen Thermometer
                    Actron CP876 Infrared
                    -----
                    Beer: any double IPA, Reds, or unfiltered wheat for hotter days
                    Wine: Big Red Cabernets
                    Texan stuck in Socal

                  #9
                  Thanks, seems like most of the cap being removed is ideal, and taking it all off is personal preference.

                  Comment

                  • Huskee
                    Administrator
                    • May 2014
                    • 15456
                    • central MI, USA
                    • Follow me on Instagram, huskeesbarbecue

                      Smokers / Grills
                      • Yoder loaded Wichita offset smoker
                      • PBC
                      • Grilla Silverbac pellet grill
                      • Slow 'N Sear Deluxe Kamado (SnSK)
                      • Masterbuilt Gravity 560
                      • Weber 22" Original Kettle Premium (copper)
                      • Weber 26" Original Kettle Premium (black)
                      • Weber 26" Original Kettle Premium (light blue)
                      • Weber Jumbo Joe Gold (18.5")
                      • Weber Smokey Joe Silver (14.5")
                      • Brinkmann cabinet charcoal smoker (repurposed)

                      Thermometers
                      • (3) Maverick XR-50: 4-probe Wireless Thermometers
                      • (7) Maverick ET-732s
                      • (1) Maverick ET-735 Bluetooth (in box)
                      • (1) Smoke X4 by ThermoWorks
                      • Thermapen MkII, orange
                      • ThermoPop, yellow
                      • ThermoWorks ChefAlarm
                      • Morpilot 6-probe wireless
                      • ThermoWorks Infrared IRK2
                      • ThermoWorks fridge & freezer therms as well

                      Accessories
                      • Instant Pot 6qt
                      • Anova Bluetooth SV
                      • Kitchen Aide mixer & meat grinder attachment
                      • Kindling Cracker King (XL)
                      • BBQ Dragon
                      • Weber full & half chimneys, Char-Broil Half Time chimney
                      • Weber grill topper
                      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                      • Pittsburgh Digital Moisture Meter

                      Beverages
                      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                      • Most favorite beer: The one in your fridge
                      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                      About me
                      Real name: Aaron
                      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                      Occupation:
                      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                    #10
                    Originally posted by Christobol View Post
                    Thanks, seems like most of the cap being removed is ideal, and taking it all off is personal preference.
                    That pretty much sums it up!

                    Comment

                    Announcement

                    Collapse

                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                    See more
                    See less
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}