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Old 07-25-2005, 11:44 PM   #12
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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Fat cap down. Ain't no way it "runs through the meat" and it acts as an insulator - not to mention you cut if off and throw it away so why bother to season it!

I like the "meat side" to be pretty much untouched during the cook so my bark stays intact.

However, it's not "wrong" to cook fat up. I just prefer the results I get with the fat side down.
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