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Unread 09-28-2013, 01:49 AM   #6
Take a breath!

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Join Date: 10-10-12
Location: Wylie, TX
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I used to focus to much on trimming and getting the fat cap just right... found that after cooking about 50 shoulders I more look for bone-in, good color, decent marbling, and meats that have a ton of hard fat ...
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