Pork shoulder and the knife pattern
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- Copasspupil
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Pork shoulder and the knife pattern
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?
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
'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
- k.a.m.
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Re: Pork shoulder and the knife pattern
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.
- CaptJack
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Re: Pork shoulder and the knife pattern
trimming a butt or brisket of excess fat is the same
the fat layer shouldn't be more than a ¼"in
the fat layer shouldn't be more than a ¼"in
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- Copasspupil
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Re: Pork shoulder and the knife pattern
Thanks. I'll give it a try tonight.
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
'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
- k.a.m.
- Chuck Wagon
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Re: Pork shoulder and the knife pattern
Copasspupil wrote:Thanks. I'll give it a try tonight.
How did the pork butt turn out Sir?
- Copasspupil
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Re: Pork shoulder and the knife pattern
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
'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
- Rambo
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Re: Pork shoulder and the knife pattern
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
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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- Rambo
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Re: Pork shoulder and the knife pattern
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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Amen ; that’s happiness.
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