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Message: <blockquote data-quote="Auggie" data-source="post: 250996" data-attributes="member: 237"><p>I do a lot of trimming.  1/4 in of fat on top is all you need.  Rub it the night before.  Put in smoker at @ 225F fat cap up.  After about 4 hours you'll hit the stall.  The evaporation of fat is so great it cools the meat.  At this point, wrap tightly in foil.  After another 2 hours, the meat should be 200-210F.  From there put in a cooler and let it rest an hour or two.  Then it's time to eat meat candy.</p></blockquote><p></p>

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