A customer in Boise called my pork shoulder 'chewy' and it made me switch up my trimming.

They bought a 12-pound shoulder last month and said the fat cap was way too thick, making it tough even after a long smoke. I started trimming my shoulders down to a quarter inch of fat, leaving more of the good internal marbling, and the feedback has been way better. Anyone else adjust their fat trimming after a specific complaint?

2 comments

2 Comments

sandraf841mo ago

Oh wow, a customer from Boise finally got through to you, huh? It only takes one person calling your prized pork "chewy" to make you question your whole life's work. I guess we all need that one blunt critic to stop treating the fat cap like a sacred object. Trimming it down to let the smoke actually hit the meat, what a wild concept. Who knew the path to better barbecue was paved with a single bad review?

holly_young351mo ago

Remember my buddy who ran that food truck with the "world's best" loaded fries? He had this whole ritual about triple frying the potatoes, swore it made them perfect. Then one regular told him they were always a bit soggy in the middle. He was ready to argue, but he actually tried cooking them just twice the next day. Total game changer, and he was kinda mad it took one honest complaint to fix what he was so stubborn about for years.