Thread: Turning meat?
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Old 06-16-2011, 10:49 PM   #35
Chezmatt
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I've only done a few briskets, so I'm no expert, but here's my take on this: In a WSM (or any other vertical water smoker), the water pan is supposed to act as a barrier between the coals and the meat, and the dome temperature is often higher than the grill temperature. Given those two factors, isn't it likely that the higher temp is actually ABOVE the brisket? And if so, shouldn't the fat cap be up both to baste the brisket and to protect it from the higher temp?
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