Ok, I didn't not trim ANY fat off. It looked like it would be good. It was mostly 1/2" thick, maybe 1/4" in some places but nothing too nasty or shrubbery so I left it alone. I was thinking how awesome the fat tastes on a prime rib/roast so thought maybe this would be the same.
To to sum up, full fat cap scored as seen in photos but no fat removed. Smoked fat cap up. I haven't touched it since it went in and I think there is a really nice bark forming.
When I pull and wrap with towels will the bark get soggy? Is there any way to prevent this? I'm wondering where all the juice is? Hopefully locked in the meat because there isn't much in the drip pan.
7:00 @ 159
7:30 @ 162
8:00 @ 165
8:30 @ 166
9:00 @ 167
9:30 @ 169
Definitely in that stall period.