Shoults advises against trimming fat from pork tenderloins and pork chops, as these lean cuts benefit from retained moisture and flavor during smoking.
Robbie Shoults emphasizes that smoking pork should be done low and slow, particularly for lean cuts, to prevent them from drying out.
For smoking pork butt, Shoults suggests not trimming the fat cap, as the marbling retains moisture and enhances flavor by infusing spice rubs.
Many recipes mislead cooks to trim pork butt, but Shoults highlights that leaving the fat cap maximizes flavor and juiciness while it smokes.
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