View Single Post
Old 09-28-2013, 02:13 AM   #7
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO

Originally Posted by GMDGeek View Post
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 ...
Tell me more about the color and hard fat please?
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)
BecknCO is offline   Reply With Quote