re: First Smoke on my WSM - Pork Shoulder

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next time get a pork butt with a little more of a fat cap, as it cooks down it will render into the pork and make it taste amazing.

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I had read and heard from some people that the fat cap doesn't make a huge difference, that the internal fat is enough to give the flavor and tenderness. They said that the cap just ends up getting cut off at the end, so it actually works well to cut it off and let the outside get that dark crust to add texture to the pork.