- Jun 20, 2007
- 45
- 10
Getting ready to smoke for the second time. I think from all the great advice this week, i have figured out alot of last weeks issues. Now I am sitting anticipating firing up the smoker tomorrow to smoke a 6 lb pork roast. The roast has a layer of fat on one side. Normally for BBqing i'd leave it on and never think twice about it. However new to smoking thought i would ask what everyone thought. LEave it on or trim it off? If left on will be be soggy mush or crispy?
Thanks
Fred
Thanks
Fred