any suggestions for this? This is what I call it when the fat cap on a brisket or butt melts in to the rack and then you go to lift off the meat the fat rips away and stays on the rack. Causes 2 problems: 1) the meat juices are mo longer sealed in and 2) I have to go scraping grates to clean them.
I don't like to cook fat side down, which is the obvious solution. What do ya all do when this happens?
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