I keep seeing folks over-trimming pork shoulder before smoking

They take off almost all the fat cap, thinking it'll be healthier or something, but that's what keeps it moist over 12 hours. I had a guy bring one in last week that was basically just muscle, and it dried out bad. What's your take on the right amount to leave?

2 comments

2 Comments

caseyfox15d agoMost Upvoted

Leave at least a quarter inch of fat on there, no question. That fat renders down and bastes the meat for hours. I trim the hard, waxy parts off the top but keep a solid, even layer. Saw a buddy turn a shoulder into leather once by going overboard. It's not a steak, you need that protection from the heat.

henry_martin5615d ago

Ever seen someone ruin a good piece of meat like that? It's a real shame, because that fat is doing all the work. I'm with you on keeping a good layer for the long cook.