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Shoutout to the old guy at the meat counter who called my pork shoulder trim 'wasteful'
He said I was leaving too much fat cap on, that a quarter inch is plenty for most cooks. I argued it kept things moist, but he pointed out most home smokers don't have the heat control we assume, and that extra fat just renders into the fire. Made me rethink my standard trim for retail cuts. What's your rule of thumb for fat caps on shoulders going out the door?
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felix_thomas7322d ago
That point about home smokers not having the heat control we assume is a real eye opener. It's easy to forget most folks are running a basic Weber kettle, not a commercial rig. So when you say it just renders into the fire, are you talking about flare ups ruining the bark, or just wasted flavor dripping away? I've always left a heavy cap too, but now I'm wondering if I've been giving bad advice.
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julia84322d ago
Feel you on that. I've seen so many briskets turn out dry because the fat cap flared up and basically fried the bottom into a tough crust. On a basic kettle, that fat hits the coals and you get those sudden heat spikes that wreck the bark before it even sets. It's not just lost flavor, it's actively burning the meat. I trim mine pretty lean now after a few disasters.
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amymartinez13d ago
Honestly, that old guy is overthinking it. A thick fat cap is cheap insurance against drying out, especially for beginners who might not wrap. If some drips off, so what, it's still protecting the meat.
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