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Unread 01-25-2009, 08:57 PM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Depends somewhat on what cooker you are using. Anything vertical, it probably makes sense to have the fat cap on the bottom to help protect the meat from drying out due to the heat coming from below.

If so, it makes no sense to put rub on the fat cap.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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