Thread: Turning meat?
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Unread 06-18-2004, 02:26 PM   #7
kcquer
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If you believe that fat cap up actually bastes the meat you've never cleaned the bottom of your smoker out. 99% of the fat that melts runs over the sides and into the bottom of the pit. I have tried both ways and the fat cap down yields superior results.
Quote:
the fat cap down keeps the rising heat from burning and drying out the side that dosen't have the fat.
This is dead on.

The reason I wondered about turning is that my rub never seems to get beyond the paste stage. I wondered if putting the lean side down for some amount of time would help it solidify and give a real bark and not the squishy finish I've been getting even without foil.
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