I've been cutting my pork shoulders wrong for years and a customer's question made me see it.

A regular asked me last Tuesday why my pulled pork was always a bit drier on one side, and I finally watched how I was trimming the fat cap before smoking. I was taking it all off for a cleaner look, but that left one whole muscle exposed and it cooked unevenly. Do you leave a thin layer on, or score it, or take it off completely?

3 comments

3 Comments

jamie_webb671mo agoMost Upvoted

Oh man, my buddy had the EXACT same problem with his brisket. He started leaving a quarter inch of fat on top and scoring it, and the difference was night and day. That thin layer is like a built-in baster.

paige_owens51mo ago

Totally get that, used to trim all the fat off too thinking it was better. A guy at the market told me to leave a thin layer and just score it deep. Tried it and the whole thing stayed way more juicy. Now I never take it all off, that fat just melts into the meat.

umar491mo ago

Honestly I did the same thing for ages and felt so dumb when I figured it out. Leaving a thin layer is the only way to go, it just bastes the whole thing as it cooks. Tbh I score mine in a crosshatch pattern now and the flavor gets right in there. That fat cap is there for a reason, taking it all off is just asking for trouble.