Dear Dr. BBQ:
When I was at your class this past spring you had mentioned to remove the false fat cap. I can’t remember which piece of meat it was on. Is it on the brisket or on the butt? My brisket and ribs are great, but my chicken and pork butt still need some work. I will cook some ribs, some butts and a couple of turkeys next week. I am looking forward to your next book!
It’s the pork butt. It has a layer of fat, a thin layer of meat and then another layer of fat. It’s confusing and can result in leaving most of the fat on by accident.