Had a guy tell me I was trimming the fat cap wrong on my pork butts

Been doing pork butts for about 3 years now, always left a quarter inch of fat cap on. This pitmaster at a competition in Austin told me to take it all off, just rub the meat directly. Tried it on my last two cooks and the bark came out way better, crunchier and darker. Anyone else had better luck with a bare fat cap or do you still leave some on?

3 comments

3 Comments

daniel_martin23d ago

A buddy of mine tried that and said his fat cap caught fire and ruined his smoker.

noahmartin23d ago

Three racks of ribs in at 225 with a water pan and I've never had a fire issue, maybe his temp was just too high.

elliot_patel23d ago

Buddy of mine had his grease tray go up like a torch. Temp was fine.