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Regarding the fat, I saw a video from the BBQPitBoys.com and they crosshatch cut their fat cap like a checker board and rub the rub into it so it reaches the meat underneath. Since I have started doing this the flavor is evident under the cap.
I too have a butt in the charcoal smoker today...
I found this group of videos on You Tube from the BBQ Pit Boys (dot com (Video is here ) and ran across this video of how they prep a typical store bought holiday ham. With a week until Easter I watched several times, bought everything and took a stab at kicking up Easter Brunch... Here is...
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