Quote:
Originally Posted by MTG#10
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 |
Don't start Googleing shit, some smart ass will come along...
Some people here should test the meat temp and smoking wood science discussed there too. Let em Google it themselves.