the deliciousness thread

[Okie Boarder]

Nope, that was the area of the hard fat that never seems to break down much anyway. There was a nice thin fat cap and plenty of marbling throughout; the rest just gets in the way and prevents good flavor penetration and bark formation on the meat itself.

[goofyboy]

i cut out the big, thick fat cap and that's about it on trimming. I follow Aaron Franklin's video's as close as I can.

[Okie Boarder]

I trimmed about the same as he does in his video.