DarylCincy
Senior Cook
I'm with you on that bigwheel about triming the fat, I'm going to guess that saves about 1 hour cook time for me. I dont trim it all off, I leave about 1/8 inch thick on the fat side and trim off all the hard fat and trim the fat off the other side from the fat cap. There maybe 1-1.5 pound of fat that is trimmed off that will save some cooking time I'm sure.