Got told my pork shoulder trim was too rough by a regular customer

He said the fat cap looked 'hacked at' instead of clean, which made his smoking times way off. I started using a thinner boning knife and taking an extra three minutes per shoulder to really smooth it out. Has anyone else had a simple comment make you change a whole step in your process?

2 comments

2 Comments

the_oliver21d ago

What did your trim look like before?

mia_thompson1321d ago

Honestly it was a mess, super overgrown and uneven. I started by just cleaning up the edges to get a straight line, then worked on the top. What kind of trim are you trying to fix?