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Old 07-08-2008, 07:05 AM   #11
is one Smokin' Farker
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Join Date: 02-11-08
Location: Texas

That's pretty close to SOP except for the pan. When I use a pan I put a cookie rack in the bottom of the pan to keep the brisket up off of the bottom. As far as fat side direction, if you have tuning plates I'd say fat side down. Otherwise fat side up.

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