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Unread 07-26-2005, 12:44 AM   #12
chad
somebody shut me the fark up.
 
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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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