I think most of us on here used to think this way, but after trying this way of trimming to don't notice any difference with the moisture of the meat and it pulls just the same.The Social Smokers wrote:I would never ever trim all the way to the meat, ever.
If you've got the correct cut of good quality meat, there will be more than enough fat in the meat to keep it moist + you get more bark which is what holds most of the flavour.
i look forward to seeing how you do in a comp next year. The whole point of a butt is that it has fat running throughout the meat. when it cools and you have left too much fat it becomes quite unpleasant. 
