Picked up a 7 pound butt today. At some point on Sunday afternoon, this will be be re-posted as pork sammies.
I like them now with a smaller fat cap(which I place DOWN during the cook). I prefer a heavy bark on the pork. This one fits the bill
In a ziploc with a heavy batch of rub with a lot of white and brown sugar, garlic and onion powder, white and black pepper, and Byrons butt rub. It will probably turn to a syrup by tomorrow with all the sugar in it. Will go on the egg tomorrow night before bed time
I like them now with a smaller fat cap(which I place DOWN during the cook).
I usually trim my down to 1/4 inch cap but I have always placed them fat cap up. Have you always placed them down or only after you got the egg?
I used to do fat cap UP religiously, and would argue with anyone who put it down facing. It was the whole idea that it self bastes itself as it cooks. Reality is a butt has enough fat inside it to not need the fat cap at all. One day I realized the pork was very good, just wasn't as flavorful as it should be. I did a lot of reading on the smoking meats forum on the subject. Seemed a lot of folks agreed your flavor comes from the bark on the meat, which is from your rub and the smoke. I started doing it that way and my family seems to like it much better
I like a sweet taste to smoked pork (Myron Mixon would disagree) and use a lot of sugar in the rub. But you gotta be careful as the sugar will burn and turn rancid/bitter tasting if you get the heat too hot
After I seen you post this it started a chain of events I could not stop. I did some pork last weekend so I stop in at the meat market to see what was on sale. They had some briskets for $3.50 lb., I have never personally seen it this low. I could not pass it up, so here we go. 5lb trimmed and rubbed down, I am using course salt, chili powder, sugar, cracked pepper and cumin. I am on board with the pork having enough fat to cook cap down and the bark is my favorite part of the meat. This will go cap up though, not alot of marbling in the meat itself, I may even trim the tip and make some burnt ends for the game tomorrow night.
lookin good.................
