[landarc]

I find that if you don't trim it down to 1/8", I find it is too fatty for my taste. Of course, you can just not eat the fat, but, then all the rub goes to waste. So I trim to 1/8" of the fat cap, which renders nicely to leave just a little fat. The fat chunk between the point and flat, if you don't trim it, it never renders right and then it makes things greasy. No Bueno.