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Unread 01-26-2009, 07:24 AM   #9
bowhnter
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Quote:
Originally Posted by QDoc View Post
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?
I think he is asking about serving and if you put rub on the fat side when cooking (either up or down).

I do put rub on the fat side, but I really don't know why, it get's cut off before serving anyway.
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