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A customer's comment about my pork shoulder changed my whole trim
About three months ago, a regular came in and asked for a bone-in shoulder for a big family cook. I prepped it my usual way, taking off the skin and a good bit of the fat cap. When he picked it up, he just looked at it and said, 'You know, my dad always left more fat on. Said it bastes the whole thing and keeps it from drying out over the long cook.' I thought about that all day. The next shoulder I did, I left a solid quarter inch of fat on top and just scored it. I tried it myself that weekend, and he was totally right. The meat was way more juicy and had a better bark. Now I always ask people how they're cooking it and adjust my trim from there. Do you guys get many requests to leave more fat on certain cuts?
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robert4835mo ago
Ever read that fat cap debate on the BBQ subreddit?
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diana_wright5mo ago
Leaving that much fat on is just asking for a greasy mess. A good trim gives you better bark and less waste.
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jenny_white215mo ago
My buddy Mark in Kansas City had the same thing happen with his brisket. He used to trim it super lean for his food truck, thinking that was the pro move. One of his regulars, an older guy who competed in barbecue, told him to leave a good finger-width of fat on the point. Mark tried it the next week and said the flat didn't dry out at all, even after holding it for hours. He said the fat just melted into the meat and the bark still got super dark and crispy. It totally changed how he does his prep now.
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bell.jessica4mo ago
That finger-width rule is exactly what I do now too. I kept trimming my packer brisket way too thin thinking lean was better, but it always came out dry and crumbly. Once I left that thicker fat cap on, the meat stayed juicy and the bark still set up fine without any greasy mess.
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