Well, I decided to load my plate. I got the Kielbasa stuffed Friday morning, made a batch of those Garlic Dills everyone is raving about. Can't wait for them! And even though I said I had to put this off till next week. Look what called out to me at the store Friday morning.
So while I am smoking the Kielbasa I am going to be prepping this. In your first post you said no trimming was needed, but did not post a picture of the Round before the injection and brine. The one I have here looks to have a decent amount of fat all the way around. Is that how it is suppose to be? Do I need to trim, or just party on? Please let me know.
Still got the Porterhouse for the grill this weekend, but that's a nonissue!
I would definitely trim most of the fat off. It will not be in the smoker long enough to render that fat. Look at the one I used, it came that way, already trimmed.