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Unread 03-18-2013, 02:27 PM   #2
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I typically just put the fat facing the heat. As I never have really had a heat source from up top that generally means fat side down. I also usually trim my briskets down of most fat in order to get more bark on the meat, and I also like making beef tallow with it for frying purposes.
In my years of BBQ I have never smoked just a flat, as I REALLY like the point. The flat is always going to look dryer than the point will, but the point will look REALLY freaking juicy.
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