Originally Posted by Fo Sizzle My Nizzle
Usually I trim the whole thing. Plenty of fat marbled in the meat already. So I just toss it in however it ends up.
I trim it, too. That fat just gets cut off at the end, anyway, and smoke flavor gets thrown away with it. If you trim the fat off before cooking, more meat surface is exposed to smoke.
Keep in mind, the smoke will only penetrate the first half-inch or so. When you pull the pork, and mix it up, that outer meat provides all the smoke flavor for your pulled pork. So trim that extra fat, and let the smoke get to that extra meat surface. There is plenty of fat inside the roast to keep the meat moist.