There are some barbequed meats such as brisket, pork shoulder, Boston butt, that are big. Don't let those intimidate you. They just require a little bit of extra trimming. What you want to do is, you wanna rub your hands across the meat to make sure there's no small slither of bones. That you might miss once the meat's cooked up. You wanna trim those off. Now, to cut the fat off or to leave it on. I like to leave it on. It provides more moisture in the meat once its cooked up and it also provides flavor. So leave all that extra fat on there and you can trim it off after it's cooked.
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