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Unread 02-09-2013, 12:39 PM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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I cook it fat side toward the heat source. This allows the rub to be undisturbed and protects the hot side from being charred. There is more than enough fat and connective tissue inside the meat to provide moisture.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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