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Unread 03-15-2013, 03:19 PM   #19
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Join Date: 06-20-11
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Originally Posted by JS-TX View Post
I cook brisket fat side down since I use vertical cookers, I also rest fat side down, but I'm wondering if there is any benefit to resting fat side up? Will the juices from the inner fat cap melt into the leaner meat? Heat rises so maybe this will help this along? Hmm..
Only way to find out is try...
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2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
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