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A customer in Chicago called me out on my pork shoulder trim
Honestly, I was leaving way too much fat cap on, like almost a full inch. This regular, Mike, said it made the bark too greasy and chewy when he smoked it. I started trimming it down to about a quarter inch, and the feedback has been way better. Anyone else adjust their trim based on what home cooks are doing with the meat?
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the_julia2mo ago
Actually, that thick fat cap is key for a reason. It bastes the meat for hours during a long smoke, keeping it from drying out. A quarter inch might work for some, but for true low and slow, that extra fat is insurance against a dry result. The chew comes from not rendering it fully, not from having it there.
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wendy3912mo ago
People get way too worked up about trimming fat.
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hayden1442mo ago
Wendy391 has a point, it's like how people fixate on the wrong details in a lot of hobbies. They'll argue for hours about the perfect grill temp but serve their guests on paper plates. The core idea of just cooking good food gets lost.
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