tribunal88
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- 9
- Grill(s) owned
- Stampede
I've smoked points and flats separately, but for Super Bowl this year I planned on just doing the whole thing. My wife asked if I could trim down the fat between the point and flat before smoking it to make it leaner (she's a dietitian by trade). Is this a bad idea? Will this dry things out too much or otherwise negatively impact the meat flavor?