Originally Posted by BecknCO
Why is it important to have a good fat cap if you are going to trim, and does color or the meat make any difference?
I don't trim. I like a good fat cap for the flavor/moisture in the finished product. color is hard to judge. some places package meat w/other gasses to preserve color. as long as it isn't grey, you should be good to go.
All Weber, All Charcoal-18.5" Kettle, Go Anywhere, Performer, 18.5" WSM, NYG Smokey Joe