Thread: Turning meat?
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Old 06-27-2013, 02:51 PM   #42
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default I go fat side down

I have done both, and have had good success with either. However, I've gone to fat side down mostly because any fat rendered on a fat-side-up cook doesn't go into the meat, but rather runs down the sides to the lowest point and takes some of the rub with it along for the ride to the bottom of the pit. I've had better bark with fat side down.
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