Originally Posted by AussieTitch
Looks great, do you trim just for the looks or another reason ?
Well... Yeah... Sort of
There is a method to my madness :) There was quite a bit of fat and silverskin on the meat side of the flat, so I got rid of all that so the rub is in contact with the meat. Also, there is some hard fat in the area between the point and the flat that just doesn't render, so I trimmed that off. Also, the point has a lot of internal fat so I trim the fat on the point aggressively both to reduce the amount of grease left in the drip pan on the FEC and to get the rub in contact with the point meat.
Finally, the dangly bits that the butcher should have cut off will just turn into jerky so I took those off as well.