Quote:
Originally Posted by KCUnited
Melting surface fat does not penetrate the meat.
|
I believe this is correct. I know I read an article that scientifically claimed this somewhere. That's why you're better off fat cap down, for the cap to protect your meat from direct heat. Or do like I do and trim it off completely so you get more of a smoke ring on that side.
Here we go.
https://amazingribs.com/more-techniq...enetrates-meat