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