Pork shoulder and the knife pattern

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Pork shoulder and the knife pattern

Postby Copasspupil » Wed Jun 15, 2022 9:11 am

What is the point of some to Kris Kross cut on the top of the Pork shoulder when preparing for pulled pork? I've seen it but never tried. I guess you are into the show but I don't understand the point. Thoughts?
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Re: Pork shoulder and the knife pattern

Postby k.a.m. » Wed Jun 15, 2022 1:50 pm

Copasspupil wrote:What is the point of some to Kris Kross cut on the top of the Pork shoulder when preparing for pulled pork? I've seen it but never tried. I guess you are into the show but I don't understand the point. Thoughts?

Crowing the top allows the rub to get to the meat through the fat cap. I score mine about a 1/4" into the meat and push the rub into the crowned cap.
I have at times completely removed the cap and it works well too.
I hope this helps. :D
Always remember slow and steady wins the race.



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Re: Pork shoulder and the knife pattern

Postby CaptJack » Wed Jun 15, 2022 8:55 pm

trimming a butt or brisket of excess fat is the same
the fat layer shouldn't be more than a ¼"in
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Re: Pork shoulder and the knife pattern

Postby Copasspupil » Thu Jun 16, 2022 8:45 am

Thanks. I'll give it a try tonight.
Danno

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Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Pork shoulder and the knife pattern

Postby k.a.m. » Thu Jun 23, 2022 8:10 am

Copasspupil wrote:Thanks. I'll give it a try tonight.

How did the pork butt turn out Sir?
Always remember slow and steady wins the race.



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Re: Pork shoulder and the knife pattern

Postby Copasspupil » Sun Jun 26, 2022 2:10 pm

I told the misses how long it was going to take and she said no. I laughed. I told her it was kind of like find me, it takes time to get perfection.
Last edited by Copasspupil on Mon Jun 27, 2022 8:55 am, edited 1 time in total.
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Pork shoulder and the knife pattern

Postby Rambo » Sun Jun 26, 2022 2:23 pm

CaptJack wrote:trimming a butt or brisket of excess fat is the same
the fat layer shouldn't be more than a ¼"in

Everybody has different opinions on this subject. I trim Dang near all the fat off briskets and Butts. I even remove most of the fat laying between the flat and the point. Now, I’m usually cooking ONE brisket or butt; if I was cooking multiple pieces I might not do it that way
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Re: Pork shoulder and the knife pattern

Postby JReich » Sun Jun 26, 2022 2:30 pm

I just did a pork butt today and scored it. No other reason other than I’ve seen others do it so why not. I guess maybe creating a little more surface area and get the rub down in there? I’m gonna go with that. No clue if it makes a difference at all. Main thing is to have fun with it and turn out some good eats.


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Re: Pork shoulder and the knife pattern

Postby Rambo » Sun Jun 26, 2022 4:33 pm

JReich wrote:I just did a pork butt today and scored it. No other reason other than I’ve seen others do it so why not. I guess maybe creating a little more surface area and get the rub down in there? I’m gonna go with that. No clue if it makes a difference at all. Main thing is to have fun with it and turn out some good eats.


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