how do you all trim pork butts?

[HawkerXP]

Just any thick stuff on top.

[smokin fool]

No trimming here, outta the fridge, dry rub it and onto the grill.
I live by the moniker.....pork fat rules....

[Mr. Bones]

I have have been not alive, more than once, I reckon is th nicest way to discuss that.

None were from Pork Fat, so, Amen, Brother

[DogFaced PonySoldier]

Ya'll salt your pork butts the night before and then rub? There's so much external fat on them, and they're so thick... I try, but I end up doing quite a heavy dusting of kosher salt, but almost invariably add more salt (and often rub, too) when I pull them.

[CandySueQ]

I like to 1" cube the fat cap. Season well, then cook fat cap up. About half way done, cut the cubes off for fake pork belly or pork burnt ends. I do trim around the money muscle to shape it and get any silver skin or cartilage off the top side.

[Rob whatever]

I also score the fat cap but I don't pull it off. I add some bbq sauce to the scored fat cap right before I wrap. Once it is done, I pull the scored pieces off and it is the best part of the pork butt. I learned this from Malcolm Reed on How To BBQ Right.

Rob

[ChiefK]

That's a great idea, thank you! I don't bother trimming around the money muscle, it's usually just us and the kids. But if we're having friends over, I'll slice it off and give it to our guests as an appetizer

[TheOriginalZog]

I trim off most of the fat cap. There's enough fat in the hunk o meat for me.

[texastweeter]

I trim off the cryobag.

[Mr. Bones]

Pro Tip, My Brother...learned this Th Hard Way, many many years ago!

[Spinaker]

Hahaha

[Spinaker]

I like to 1" cube the fat cap. Season well, then cook fat cap up. About half way done, cut the cubes off for fake pork belly or pork burnt ends. I do trim around the money muscle to shape it and get any silver skin or cartilage off the top side.

I mean this is the definition of a "Pro-Move"

[CandySueQ]

I did do well with this at one contest. I cooked 3 butts for that contest, one just for the cubes. Always turn in the "bacon" meat layer in the fat cap, but with meat prices high, one butt is all that I've been cooking this year.