Welcome!

**jharner** · May 1, 2016, 10:59 AM

Looks good to me. You will find many opinions on how much fat to leave. the one thing I prefer to do is trim as much fat from between the two muscles ( flat and cap ) as I can. It not only leaves less fat to render but also gives you more meat surface to treat - salt and rub ect.

**Paulie Brisket** · May 1, 2016, 11:21 AM

Nice Trim job! Looks like you left some on the side. Smart! I like to leave just enough so that it will render down over the long cook and sit in the foil pan underneath to keep things moist. But if you leave it on the top, the rub won't penetrate.
Just like jharner said, you'll get many varying opinions.

**JeffJ** · May 1, 2016, 11:23 AM

It sure looks like you did to me. You did really nice job of trimming out that huge piece of fat between the flat and the point.

**HorseDoctor** · May 1, 2016, 11:24 AM

I might trim the outside fat a little bit thinner, but what you have is OK. I am not one to trim as much of the fat between the two muscles as some do and I do not separate the two. I want to make sure that when it's eatin time, the slices I get come from that region. That is what they call the "juicy" part.

**Jerod Broussard** · May 1, 2016, 11:50 AM

CRO I do a cross b/n you and jharner

**CRO** · May 1, 2016, 01:14 PM

Thanks for the input.
I will be cutting this in two about 5" from the top of the point since I will be cooking in the PBC. Instead of my normal Oakridge Black Ops, I'm going to use the simple 50/50 pepper and kosher salt, no slather either.