The old timer at Bob's Meats who told me I was trimming too much fat off pork shoulders

2 comments

2 Comments

My buddy Jeff swore he knew everything about grilling. He bought this big expensive pork shoulder and spent like 45 minutes trimming every last bit of fat off it, even slicing off this nice cap. Then he put it on the smoker at his cookout and it came out DRY as sawdust. Nobody said a word, but his brother-in-law brought out a store-bought brisket from the cooler. Jeff still brings it up every time someone mentions pork shoulders.

rivera.holly3d ago

lmao gotta disagree, that fat cap just makes the meat greasy instead of actually tender.