Spent 8 years trimming fat off pork shoulders before cooking them

Always seared and grilled pork shoulder like it was a steak, trimming off the cap because I thought it was just extra fat. Watched a pitmaster in Arkansas throw a whole untrimmed shoulder on the smoker and it came out way more tender than anything I ever made. Anyone else change up how they prep a cut after seeing someone do it different?

1 comments

1 Comment

reese_taylor692m ago

Arkansas ain't the BBQ capital just because they skip the trimming.