Thread: Turning meat?
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Unread 06-18-2004, 12:53 PM   #6
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Originally Posted by Hankster

You gotta do it fat cap up so as it dissolves the fat works its way into the meat to make it tender, juicy and flavourful!!!! :o
There was a post on this site that had a link to a long time Texan Brisket smoker that claims the fat cap down keeps the rising heat from burning and drying out the side that dosen't have the fat. So I am gonna see if the ole Texan know what he is talking about or if he is just another closed minded Texan bull****ter.
Big Al
Castle Rock, CO
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