Hello all,
I usually purchase a shoulder that's been trimmed and tied by the butcher. This time, he wasn't in so I bought 2 five-pound untrimmed shoulders - with the fat/skin and bone intact.
It went well. Probably due to the fat/skin layer (which I had on top), I didn't even notice the stall. But I believe the meat acquired less of a smoke flavor due to it.
What do you all think? Trimmed or not?
Thanks in advance.
I usually purchase a shoulder that's been trimmed and tied by the butcher. This time, he wasn't in so I bought 2 five-pound untrimmed shoulders - with the fat/skin and bone intact.
It went well. Probably due to the fat/skin layer (which I had on top), I didn't even notice the stall. But I believe the meat acquired less of a smoke flavor due to it.
What do you all think? Trimmed or not?
Thanks in advance.