Been smoking on my ugly drum smoker for a few years now, mostly ribs and shoulders with a Memphis dry rub over hickory, and I end up with a good pile of trimmings every time I break down a shoulder. I freeze some for beans but I've got a drawer full and I know I'm leaving flavor on the table. I've read about rendering trimmings for cracklins or grinding them back into burgers, and I've seen people put a trimmed fat cap on top of a leaner cut while it smokes. What do you all actually do with your trim? I'm not looking to buy anything new, just use what comes off the meat I already buy. Curious what's worth trying first and what's a waste of time. Also wondering if anyone saves and seasons their pork fat for cooking later, like my grandmother used to do with bacon grease. Feels like the old heads had all this figured out and my generation just throws it in the trash.