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False Cap on Pork Shoulder - Trim or Leave?

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  • Dadof3Illinois
    replied
    I trim as much as I can, I’ll even dig behind the money muscle and take a lot of that fat line out. I usually wrap and this helps give me slightly better bark because I don’t end up with as much liquid in wrap. I don’t think there’s a wrong or right way, it’s just how you want to do it.

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  • ColonialDawg
    replied
    I personally remove the fat cap and I would remove that one in your pic too (just what I do). To me, it doesn’t render all that well, it doesn’t do very much except prevent rub getting on the meat. Plus, like others have already mentioned, there’s plenty of fat running throughout the meat to keep it moist.

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  • Dewesq55
    commented on 's reply
    jfmorris - the pan is small-ish, or, rather, shallow, but the lid is just attached by a tab that fits in a slot in the pan. It is easy to remove, or, you can leave it attached and just drop it onto the chunks and it doesn't matter if it's propped open by them, which is what I usually do. It will hold several decent sized chunks, if you want. Today, I just put in one at a time every 45 to an hour. The bracket is sturdy.
    Last edited by Dewesq55; June 12, 2020, 02:03 PM.

  • jfmorris
    commented on 's reply
    Thanks! She is doing so much better even now, not even a day after getting home.

    How many chunks and what size chunks will that round smoke pan hold? I've looked at videos, and saw the pan on a bracket on the inside of the door, but was unsure it could handle chunks since it had a lid. The pan must be bigger than it looks on my computer screen, haha.

  • Dewesq55
    commented on 's reply
    jfmorris - First, congratulations on Yvonne getting discharged and able to be at home with you. Now, to answer your question, I use chunks and there is plenty of smoke/smoke flavor. I have occasionally added a few chips as well to jump start the production of smoke, but the last couple of times I went straight chunks with excellent results.

  • jfmorris
    commented on 's reply
    How is the smoke output so far on that cooker? Are you using chips or chunks?

  • BFlynn
    commented on 's reply
    I almost always cut my pork butts in half.
    Shorter cook time. More bark.

  • texastweeter
    replied
    I don't trim pork shoulders at all unless there is some kind of hangeyoffeythinggy on it. Then it goes in with the rib trimmings to mix with brisket trim and fat for sausage.

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  • klflowers
    commented on 's reply
    +1 on the heavy trim

  • lostclusters
    replied
    Trim it and make the meat part as a snack for the cook

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  • Huskee
    commented on 's reply
    Done the same many times, hard to split evenly with a bone in it. Heard great things about that cooker!

  • Schwyy
    replied
    I trim, as i usually follow meathead on most things, but i feel weird doing it!

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  • Dewesq55
    replied
    I ended up leaving it attached. But I really appreciate all of the advice. I cut the butt into 2 hunks a la Huskee but did a crap job (out of practice?) and ended up with the boneless hunk at 2.7 lbs and the one with the bone at 4.3. i have them separately probed so I can pull them off when each hits my target temp. Pix later. They went on the Thermotemp XL at 7 a.m. I'll tell you, that thing, so far is doing an awesome job of holding temp within a degree or 2 of where I set the dial.
    ​​​

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  • Huskee
    commented on 's reply
    mountainsmoker Usually I let gravity hold it, I just sorta flop it however on the grate so that it holds together in a single hunk. If it's real bad then I'll tie, but only had to do that a few times. I find I have to tie more when smoking a boneless butt than bone-in that I've hacked up.

  • Bumby
    commented on 's reply
    Yes!

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