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Old 06-23-2005, 03:46 PM   #1
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To Trim or not to trim?

I trim the external fat off of butts. I like the bark and moisture doesn't seem to be a problem.

Another reason I do it is to get those 'grey growth things' out of my food.

Ya know I've found one in the fat cap of nearly every pork butt I've done so far.

What are they? Tumors? Cysts?
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Old 06-23-2005, 04:06 PM   #2
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Re: To Trim or not to trim?

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Originally Posted by Shawn White
I trim the external fat off of butts. I like the bark and moisture doesn't seem to be a problem.

Another reason I do it is to get those 'grey growth things' out of my food.

Ya know I've found one in the fat cap of nearly every pork butt I've done so far.

What are they? Tumors? Cysts?
Glands.
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Old 06-23-2005, 06:22 PM   #3
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I trim the excess and leave a little. Ususally score it in a diamond pattern but don't really have a good reason for doing it. Although I do get some rub to the meat that way.
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Old 06-23-2005, 09:56 PM   #4
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Re: To Trim or not to trim?

[quote=Jack W.]
Quote:
Originally Posted by "Shawn White":1w5abgek
I trim the external fat off of butts. I like the bark and moisture doesn't seem to be a problem.

Another reason I do it is to get those 'grey growth things' out of my food.

Ya know I've found one in the fat cap of nearly every pork butt I've done so far.

What are they? Tumors? Cysts?
Glands.[/quote:1w5abgek] I guess that would explain why I usually find it in about the same place ... it's SUPPOSED to be there. :rds:

Glands sounds better than cysts or tumors ... but I still don't want to eat it.
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Old 06-23-2005, 10:55 PM   #5
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I usually trim most off. I also ( sometimes ) splay the butt out into it's two separate lobes. More barkage! :biggrin:
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Old 06-24-2005, 12:02 AM   #6
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Quote:
Originally Posted by ScottyDaQ
I usually trim most off. I also ( sometimes ) splay the butt out into it's two separate lobes. More barkage! :biggrin:
that's a neat idea, butterflied butts
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Old 06-24-2005, 05:29 PM   #7
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IMHO Bark is where it's at. Now don't get me wrong, I appreciate good BBQ. There is plenty of fat in a shoulder. I'll leave the fat cap on the one that is over the brisket. Makes for good basting juice. Otherwise off it comes for barkage. Glands in barbeque is like an unfortunate part of the hotdog, or the mudvein in shrimp. I'm sure it dosen't hurt, but I'll take it out if I can.

Good Q!

Jack
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Old 06-24-2005, 09:52 PM   #8
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You probably take it out with the fat when pulling and never see it.
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