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Unread 08-26-2008, 10:21 AM   #11
is one Smokin' Farker

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Join Date: 08-18-08
Location: Corte Madera, CA
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Since we're on Brisket...and there's a response from Tomball and an Aggie.
I got my brisket recipe from a full fledged Aggie in Magnolia Texas and he explicitly does his fat side up and they always turned out great.
I'm probly opening a can or worms that's been discussed but I'd like to hear the pros and cons of fat side up and fat side down.
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