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Showerthought: trimmed a whole lamb shoulder dry at my counter in Asheville and it came out worse than the wet one
Split a 12 pound lamb shoulder in half last Saturday, trimmed one side bone dry and left the other with a quarter inch of fat cap, and the dry side cooked up 15 degrees hotter and tougher by the end of the smoke, so now I'm wondering if anyone else has played with leaving more fat on for a long low cook instead of chasing that clean silver skin look.
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the_tara27d ago
Leave the fat cap on, that dry trim just robs the meat of moisture and insulation.
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