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Old 01-27-2013, 09:27 PM   #5
Midnight Smoke
somebody shut me the fark up.
 
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Join Date: 01-24-08
Location: Southern Arizona Desert
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I have only done a couple but can throw in my 2 cents. I tried once untrimmed and there was so much white fat smoke I could not see the grill. Trimmed the next ones pretty good as there is still a lot of internal fat content. I would cut off most all the hard fat for sure.

Ground the whole packer and added about a 1/4 lb of bacon, the brisket was around 13lbs trimmed if I remember correctly.

I do like the suggestion to add Chuck, sounds good.
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*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
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