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Unread 01-25-2009, 08:50 PM   #1
QDoc
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Default Not your usual fat up fat down question

The other day I saw a very nice brisket photo. Sorry, I can't find it now. I'm sure it was presented with a thin trimmed fat layer on top and upon which was a nice layer of rub. I have been instructed by several experts
not to apply rub to the fat as it is usually on the bottom and trimmed for serving. How do you do yours?
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