I just pulled my first butt, and it's great==smoky, flavorful, wonderful. However, there's a SLIGHT amount of fat still there, and ideally, I'd love there to be none. Any tips, or am I off base here?
My guess is that, perhaps my temp got a bit higher than 240, so the fat didn't render out completely and that the "answer" is to keep a solid 225 temp afor like 14 hours so all the fat drains out.
Am I right?
Talk to me eggsperts, and keep on having a great weekend,,...