My question is: Which is a better value; buying a packer and trimming the fat off or buying a flat already trimmed. I've found that the packer right now at walmart is 2.69/lb (was 1.98/lb) but at my meat market I can get a flat for 4.99/lb. I've always wondered, by the time I trimmed off the fat before smoking and then considering the amount of fat that I don't eat after cooking, is it basically the same price. Has anyone done an research on this? Thanks.