Going to do a ham on the masterbuilt...do you trim most of the fat off or not?
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Going to do a ham on the masterbuilt...do you trim most of the fat off 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.
Yep, sure helps with clean up too.Quote:
Originally Posted by canebreaker
Fat = flavor
No......leave it on and put the fat side upQuote:
Originally Posted by KnightShadow10
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.
Good advice all the way around. Pick your method, but DON'T cut the fat.....