1st Pork Butt

Discussion in 'Pork' started by bubba in texas, Feb 25, 2012.

  1. I just put my first pork butt on my Master Forge smoker.  I realized that the butt still had the skin on it, not just fat.  I didn't notice this when I applied the mustard and rub last night as I was also making fish tacos simultaneously.

    Do I need to cut the skin off as I still have time to do so and apply additional rub?

    Also, fat side up or down?
  2. I have done it both ways, I guess it's a little better to have the skin off. However, my first two i ever did had the skin still on and they turned out fine. So I would say if you feel like cutting it off you could, but otherwise it will still turn out good. I have also done it both ways with the fat cap. Some folks say to have it up so it drips down over the meat, others say to put it down. I now usually put it down. The main reason i do so is incase my firebox gets wild and the flames start to shoot inside the main body it helps protect the meat. It really all comes down to personal preference I think.
  3. Thanks for the reply.  I scored the skin prior to rubbing and it's opening up nicely so it should get plenty of smoke.  I would think it will come off easily when complete.

    I have a propane master forge smoker and the fire is below the wood box and the drip pan is above the fire box so essentially no worries about a flare up.  With that in mind, do you suggest fat side up or down?
  4. I have the same model you do and always put mine in fat cap up, so it bastes the meat as it cooks.
  5. That's the same line of thinking that I have.  Do you like your smoker?  I've had really good luck with ribs and so so with brisket.

    Do y'all spray your pork butts with apple juice/vinegar solution for moistness or do you just let it cook naturally?
  6. I have no scientific justification for this, but in my world it makes sense ;)

    I put fat cap up initially and then when I foil, I turn over--the fat cap being on bottom (creates some great pork gold!)
  7. I love it. I sealed the doors with some rope gasket and replaced the regulator, hose and orifice with a high output unit that has a needle valve and makes it easier to make small adjustments to the temp. It also lets me get up to 300-350 with no problem to crisp up chicken skin. Today I have my water pan filled with pea gravel and covered with foil to see if it would help with holding the temps better. I have not made a temperature adjustment in about 6 hours because the temp has been holding so steady. I will be using it like this from now on.

    I don't spray mine, but usually foil it for the last few hours.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Fat cap up here too.

Share This Page