Q: Hi Dr. BBQ,
I have a question about cooking pork butt. The fella who taught me to BBQ instructed me that when prepping a butt to remove all of the fat cap. This he based on the fact that there was so much internal fat that the extra grease from the fat cap added nothing. What is your opinion on this issue. One thing for sure, removing the cap sure does facilitate cleanup. Ray, I wish you great success in the 2006 BBQ season and hope you take GC at every event. Thanks for your help.
A: Hi Don,
Thanks for the warm contest wishes. Different strokes for different folks. I trim almost nothing off a pork butt before cooking it. When it’s done the fat cap slides right off in about one second, but I also think it helps the meat stay moist during a long cook. I just don’t see any reason to trim it before cooking.