Quote:
Originally Posted by The_Kapn
I trim the "fat cap" off totally.
Keeps it simple.
Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.
Judges like it, and so do I. 
Works for me.
Your mileage may vary.
TIM |
I'm with you, I want more bark, lose the fat cap. I even go so far as to score/crosshatch the top for more bark.
