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M
Fat side up or down on a wet vertical reverse flow...
Going to do a Brisket on a Backwoods G2 Chubby with water in the pan, aiming for about 240 degrees. Do I do fat side up where the smoke is coming from? My concern is if I do fat side up, will the moisture from the pan below prevent me from getting good bark on the meat? If I do fat side down...
