I think it's like anything else in BBQ: you can make it as complicated or as simple as you want.
I've pretty much done the spectrum and decided that I'll go middle of the road:
Bone-in, meat trimmed to uniformity, skin off, scraped for bulk and rewrapped for cooking.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160
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