Thread: Trim or not

NO!!!!!!!!!

Try to put fat side up so while it's smoking the fat juices will run thru the meat.

I put an aluminum pan under it to catch the grease. It is about half full of apple juice and hickory chips.

Originally Posted by canebreaker

I put an aluminum pan under it to catch the grease. It is about half full of apple juice and hickory chips.

Yep, sure helps with clean up too.

Fat = flavor

Originally Posted by KnightShadow10

Going to do a ham on the masterbuilt...do you trim most of the fat off or not?

No......leave it on and put the fat side up

Going to let it drip on turkey below

It depends on which cut you get. There's 2 cuts on ham. the Butt and Shank. Do not trim the Butt portion but do trim the Shank. Carefully cut off that hard skin layer. Leave as much fat on it as possible. It's so dense that no smoke or spice will penetrate into the meat.