To Trim or Not To Trim,That is the question?!
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To Trim or Not To Trim,That is the question?!
I want to try a pork Butt this time & I seen that some guys trim the fatcap & some do not.I just thought I would ask to see what ya'll think first.I would think not to cut it till it is done.Let me know what ya think!
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Not really. Butts are about the easiest thing to Q... I prefer the bone-in models for Q. Really hard to screw up. Are you planning on pulling it or slicing it? If your going to pull it cook it until around 195°-200° internal or until you can about pull the bone out easily. If your planning on slicing, cook to about 180° and your good to go.
Good Luck!
James.
Good Luck!
James.
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I agree with the others, but I might add that I sometimes inject the butt with apple juice. adds a little moisture and flavor. Just my thought!
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Personally, since I've only made pulled pork, I never trim. Whatever doesn't melt is easily removed, IMO, while I'm pulling the meat.
Even if I was slicing the pork, I'd probably leave it alone for moisture and protection. Guests can then trim their slices, or eat it, whatever they choose.
Other than that, James is dead-on. A butt is an easy cook, so unless you over- or undercook it, you should be fine.
Even if I was slicing the pork, I'd probably leave it alone for moisture and protection. Guests can then trim their slices, or eat it, whatever they choose.
Other than that, James is dead-on. A butt is an easy cook, so unless you over- or undercook it, you should be fine.
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Right on the "kini popo" JamesB about temps. For butts or shoulders, I would trim if it looks too fatty. I agree w/ OGB about removing the fat after it is cooked. The fat keeps it moist.
I like "bone in" for pulled pork... when it is done I use the bone to shred (pull) the meat.
malama pono a hui hou,
I like "bone in" for pulled pork... when it is done I use the bone to shred (pull) the meat.
malama pono a hui hou,
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Well, as you can see, you can trim, or not, as you choose.
One more bit of advice. With pulled pork, plan on about 1.5 hours per pound of meat at low-n-slow temps (225-250°). But start early, as it can take longer than this. You can always rest the meat in a cooler if it's done early, but it's tougher to rush the cook. I've done both, and I definitely like being ready early.
Also, cooking temp isn't as big a deal with a butt as with some other meats. I've cooked pork at 230° and at 350°. It still tastes good. So if you get in a bind or have some temp spikes, don't stress. You can cook it faster, if needed, or it can ride out temp spikes.
Good luck, and please post pics.
One more bit of advice. With pulled pork, plan on about 1.5 hours per pound of meat at low-n-slow temps (225-250°). But start early, as it can take longer than this. You can always rest the meat in a cooler if it's done early, but it's tougher to rush the cook. I've done both, and I definitely like being ready early.
Also, cooking temp isn't as big a deal with a butt as with some other meats. I've cooked pork at 230° and at 350°. It still tastes good. So if you get in a bind or have some temp spikes, don't stress. You can cook it faster, if needed, or it can ride out temp spikes.
Good luck, and please post pics.
Rob - TX Sandman
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