Did a shoulder yesterday and the fat layer is very, pronounced, is the best was to describe it.
It was on the smoker till 165°, then foiled and finished in the oven till it hit 195°, coasted to 202° while it rested an hour. Overall, the thing is fantastic, but the fat layer is just too much. the rub is too "there," and the fat didn't render to that delicious sticky goodness. It was more gelatinous and had to be totally removed.
It came from the same store as ones before, looked the same raw, same amount of the same rub. The only thing I did differently was cook it fat side UP. Thinking it kind of self-baste.
So, I don't know if it was the fat-up position, or just the piece of meat itself. Anyone else notice this ever?