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False Cap on Pork Shoulder - Trim or Leave?
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If I get one with that on it I trim it off, rub it and put it on with the butt. It will be good in about 2+ hours and ready for the grill boss to snack on. I never waste anything that starts with P. As far as trimming I take all of the outside fat off or as much as possible without cutting into the meat to much.
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Trim it off it it is only thin. For the thin offcut, roll it or platt it, pin it with a wooden skewer. Pit master snack while you are cooking the butt. (Waste nothing)
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Lookin’ at the pic and how it was trimmed,,,,,I’d rub it and let the heat do it’s thing with that Bad Larry
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I HEAVILY trim my pork butts, I even dig down in, hack & slash style, and remove fat bands. There's so much fat in them that any I can remove now is less wads of fat in the finished product.
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Me? I prefer to trim as much exterior fat as I can on these. There's plenty of fat throughout that piece of meat to keep it moist, and I tend to get better bark this way.
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I quit trimming my fat caps. I just score them into little squares and run fat cap up.
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