Fat in Boston Butts?
Just wondering how you catering brothers handle the layer of fat inside the Boston Butts?
Do you chop it up and leave it in, do you remove all you can, or do you leave some and remove some?
I smoked up two butts a couple of days ago (pics will be posted this coming weekend) and removed all I could get my hands on, but seem to remember someone (BigMista?) saying one time, that he chopped it up and left it in for added flavor...
So, Brothers, how do you do it??
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