So earlier this week the mother in law asked if I would make it for her for Mothers Day. Of course I said, happy wife, happy life, right? Here's the situation, it will be at my sister in laws house for about 15 people. Not the only protein being prepared, so I'm good there. Call my local butcher and he has four. $4.99 per pound, 3-1/2 pounds each untrimmed. I take them all. I'm going to use two for tomorrow and save the rest for us.
Here is the question, finally. The fat cap? Leave it on, trim it off? Cut it away, season, and replace? Season over the top?
I'm inclined to cut it away, season it, then lay it back on top.
I'll be using my well loved modded Brinkman charcoal water smoker, the green one with the integral charcoal pan.
Thank you in advance for you suggestions.
Should I add to the spice combo?
Tempted to try the reverse sear when done. All they have at the sister in laws house is a huge stainless gas grill. Yes I'm taking my smoker and gear there. I've never tried to do it.