I like to trim down to 1/4-1/8 inch and then score the fat with a sharp knife before rubbing. I put on fat cap up, but don't have any real reason for doing it that way.
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Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"
Veteran Noobian Warlord