Re: What's in your smoker?
Duane, if you mean cut the fat cap off, no your not the only one, as I do too. I cut as much of the visible fat of a boston butt as possible because it has plenty of internal fat to keep it moist. I don't cut all of the fat off of a brisket as it needs some. Doing a 10 lb brisket now with a boston butt for later today. Happy Memorial Day to all who are serving now and have served out Great Country. Steve
|