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Started By
Message
Smoking Boston butt
Posted on 3/18/16 at 9:05 pm
Posted on 3/18/16 at 9:05 pm
What say ye? Trim the fat cap or not? Fat cap up or down?
I'll hang up and listen...
I'll hang up and listen...
Posted on 3/18/16 at 9:11 pm to drobis1
Trim but not the whole thing, leave about half inch of fat or so. I say cap down so the fat can act as a barrier to the heat, but I've done it up too. Haven't noticed a big difference.
Main thing is to keep the temps around 250-275 and rule of thumb is 1.5 hours per pound until you get to 190-200F.
Main thing is to keep the temps around 250-275 and rule of thumb is 1.5 hours per pound until you get to 190-200F.
Posted on 3/18/16 at 9:26 pm to drobis1
trim a little fat
and fat cap up
also don't get hotter than 250
eta: seems like i remember the rule being 1.5 hours per pound?
i'd have to look it up
and fat cap up
also don't get hotter than 250
eta: seems like i remember the rule being 1.5 hours per pound?
i'd have to look it up
This post was edited on 3/18/16 at 9:28 pm
Posted on 3/18/16 at 9:36 pm to drobis1
Trim fat layer if thick, fat cap up, cruise at 225 until internal temp of 195, pull off smoker, wrap and store in cooler with towels underneath and on top for at least an hour. Pure gold after that!
Posted on 3/18/16 at 10:33 pm to drobis1
I trim my fat cap more than most, where I leave just 1/8" or so. I smoke at 225 and any more fat than that leaves a lot of remaining at the end and I end up losing all my good bark from the entire top of the butt.
Posted on 3/18/16 at 10:48 pm to drobis1
You can trim, but I don't
Fat cap up
I like to smoke low, like 220-225, for 2-2.5 hrs/lb. probably closer to 2.5
Fat cap up
I like to smoke low, like 220-225, for 2-2.5 hrs/lb. probably closer to 2.5
This post was edited on 3/18/16 at 10:49 pm
Posted on 3/19/16 at 7:30 am to drobis1
I'll be odd man out of the temperature. I shoot between 250-300. I think I did my last one around 290 for most of the time. Butts do well at higher temperatures and you can drastically shorten your time and lessen your stall.
Posted on 3/19/16 at 8:33 am to drobis1
I leave the cap on and score the fat in a crosshatch pattern about 1/4 inch deep. I think it helps it render more evenly and allows the rub to penetrate the meat under the fat. I smoke it fat side up at 230-250.
Posted on 3/19/16 at 9:14 am to drobis1
My big offset has tuning plates, just below the bottom shelves, which give off radiant heat. Fat cap goes down to protect the butt from the higher heat. My smaller offset runs hotter at the top and the meat is closer to the top of the pit steel than it is the bottom, so the fat cap goes up.
What I'm trying to say is that I use it as a protective barrier to the hottest part of the pit.
Fat cap up or down? Folks have been fighting over this for as long as they've been throwing meat on a fire.
What I'm trying to say is that I use it as a protective barrier to the hottest part of the pit.
Fat cap up or down? Folks have been fighting over this for as long as they've been throwing meat on a fire.
Posted on 3/19/16 at 9:19 am to drobis1
I've only done 2 so far. Trimmed to about 1/4". First one was smoked with apple and came out good, but the 2nd I used oak and I enjoyed that one better. It's just a matter of preference of flavor. Also dry rub is the way to go using mustard to adhere it.
Posted on 3/19/16 at 10:19 am to drobis1
I buy them trimmed to about a half inch. Always cap up at 250. Apple and mesquite or oak wood.
Posted on 3/19/16 at 10:27 am to drobis1
I trim the cap off, cut it in to small chunks and make oven cracklins. I don't think it significantly aids in cooking. A lot of waste too. Not a fan of mustard rub. I do salt, pepper, onion powder, garlic powder, cayenne and paprika. Whatever your method, it's hard to screw up a butt. Experiment and enjoy.
Posted on 3/19/16 at 10:43 am to OldHickory
quote:What's your process for this?
I trim the cap off, cut it in to small chunks and make oven cracklins.
Posted on 3/19/16 at 10:54 am to Politiceaux
I cut the cap in to half-inch to one inch chunks, depending on the thickness. Put in a single layer (not touching/crowded) on a cookie sheet in a 300 degree oven. Flip the cracklins every 45 minutes or so until golden brown, which will take about 3 hours. Toss in a spice mixture of salt, pepper, cayenne, onion and garlic. There no skin, but frankly, if you like that rich pork fat flavor, these are pretty spot on.
Posted on 3/19/16 at 10:56 am to OldHickory
Nice. I'll try that next time. Thank you.
Posted on 3/19/16 at 11:18 am to OldHickory
Yea, that's happening at my house the next time I do a butt.
Posted on 3/19/16 at 12:56 pm to GRTiger
Smoked a shoulder ham last week for a couple hours then finished for 2 hours in a pressure cooker. This ham had the skin in tack which I cut off (about 1 square foot with a good 1/2" of fat). I cut the skin into 2" squares with kitchen shears. I put the skin in a pyrex bowl with lid and then into the oven at 500 F.
The skin fried in it's own lard (you could see the lard bubbling away. I soon lowered the temp to 350F for about an hour. The cracklins were excellent.
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