Thread: Turning meat?
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Old 08-27-2007, 08:37 PM   #29
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Join Date: 09-10-06
Location: Fort Worth, TX

Ok if you are cooking over a high direct heat, it makes sense to go fat down to protect the meat from the chance of charring.

That said, I doubt that the fat can render itself upon the rest of the meat when cooking fat up.

I say cook it the way that works for you and be happy with it. It you are cooking your meat and it dries out, then you need to take it out of the smoker sooner. If it isn't getting cooked thoroughly leave it in the smoker longer. Neither of these two methods will be dependant upon whether you cook fat up or fat down.

Just my 2 cents!
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