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Date Posted: 18:28:20 01/23/03 Thu
Author: Peter
Author Host/IP: Guelph-ppp114558.sympatico.ca /
Subject: Re: 'Queing More Than One Type of Meat
In reply to: DarrenC 's message, "Re: 'Queing More Than One Type of Meat" on 11:46:56 01/23/03 Thu

I've heard a lot of comments lately about doing brisket fat side down. Seems to cure the problem of the hard bits that form on the lean side cooking with the fat on top.
How did yours turn out? Do you think the butt helped or would a mop have done the job? I'm doing a load of points for a ski crowd soon and am considering going fat side down.
Any help would be appreciated.

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