- May 26, 2006
- 44
- 10
Hello I am a new member from Indiana "Home of the Fighting Irish of Notre Dame" I do alot of food smoking at home games during some great tailgate parties.I really am new to the art of making BBQ but after ruining many cuts of pork I think I am starting to get better.One question I have been looking for an answer on is why do you trim most of the fat off a shoulder or what ever before you BBQ it?It seems to me it would help baste the meat,but all I have ever read says trim off the fat.