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Shoutout to Gus, the 71 year old butcher in Sheboygan who told me to stop chasing lean on my pork shoulder
I fought him on it for months, kept trimming every bit of fat cap off because I thought lean meant cleaner product. He said leave a quarter inch on and let the smoker do the work, and my yield went from 58% up to 66% on the same 40 lb case. Now half the crew says fat cap is wasted money and the other half swears by it. Where do you all land on trimming shoulders, and does anyone actually weigh their trim loss or just eyeball it?
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