Originally Posted by 93_confirmed
One other question, fat side up or down?
I do fat cap down, since that's the side that gets kinda trashed from sitting on the grate, plus that way there is more meat exposed for bark. When I wrap and rest, I rest with the fat cap up.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
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