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Discussion in 'Pork' started by lu1847, Apr 24, 2010.
please help....fat cap up or down on pork butt ? thanks
IMO>>>>>>> Some people believe that cooking fat-side up helps "baste" the meat during cooking, while others believe ir doesn't--that pork butt is laced with so much fat that it doesn't matter whether the pork butt is cooked fat-side up, down, or sideways.
Some say it depends on the smoker that is used. With a SFB go fat up. With heat coming from underneath ie drum smoker etc, fat side dowm to protect the meat....
I cook mine fat UP. Also I trim it if I think it is too thick
thanks, i have always done mine fat up but just wanted to be sure i wasnt doing it wrong. thanks again.
I dont know if there is a "correct" way. I think youll have to do them both ways and see what you like.
There is now right or wrong way you just have to see what you like better. I have tried it both ways and don't notice a bid difference either way.
As was said some say up some say down some say score the fat cap and put it up others say trim the fat cap off. Its all a matter of personal preference.
I'm a flipper, start up or down, then flip and rotate half way thru. There is no proven factuial science with it, just smoke it.
I have a Brinkmann Smoke 'N Grill smoker with a sfb so I just sit it with the fat side down. I don't flip it, rotate it, or move it in any way. When done, if any fat pulls off as I pull it off the smoker I don't lose any meat.
I smoked my first few butts fat cap up, but since, I done them fat cap down. No less moisture ... perhaps a little more bark. It really doesn't matter. And I don't foil at all, except when I take it off to rest for 3-6 hours, wrapped in foil, then old baths towels and into the cooler.
thanks for the reply's! i guess it dosent much matter with a butt cause they'r so fatty. I might try cap down next time to see if i notice a diff.
fat down will definetely give you more (and better) bark. with the fat up, it does baste, but one of the results is that the "basting" goes to the bottom of the roast, making what would be bark stays a little "wet" preventing it from becoming a good bark. for selling, I do the fat up, because I end up with more shredded and less bark, but still enough for those that want it. For home, I do fat down so I have more bark!!!
It really is a preference thing.
Some say down But I say fat side up.
I remove it completely....more surface area of meat for smoke and seasoning to lay on.....