The day I stopped trimming fat off pork shoulders before smoking

I spent the last 2 years trimming all that fat cap off my pork shoulders before a 12 hour smoke at 225. Last weekend at a BBQ in Austin a pitmaster named Carl asked why I was doing that. He showed me his method leaving a quarter inch on and the bark came out way better with way less dryness. Anyone else have a moment where a simple change like this made a huge difference?

2 comments

2 Comments

robertb3014d ago

I left the fat cap on once and it came out greasy and the bark was soft instead of crispy. @nora184 I guess we're all just chasing different results, but I'll keep trimming mine.

nora18415d ago

Man, that's a great tip. It's crazy how one little change like that can totally flip the script on something you've been doing forever.