Fat side up or down?

Discussion in 'Pork' started by pwoller, Sep 26, 2009.

  1. pwoller

    pwoller Fire Starter

    Doing a shoulder for pulled pork. Does it matter if the fat is up or down?
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I say up...
     
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Depends on your smoker and preferences.

    Fat side up will self bast the butt in it's own fat drippings to help retain natural moisture.

    Fat side down will help protect the meat during temp spikes if you have any problems with that during the smoke. I think alot of folks use fat down with charcoal fired drums and bullets, just in case.

    Eric
     
  4. pwoller

    pwoller Fire Starter

    I thought I read to put it up to keep the meat moist. Thanks.
     
  5. danbury

    danbury Smoking Fanatic

    I do fat side up for most of the smoke then fat side down the last few hours to put the heat to. (UDS pit)
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm an on top kind of guy here. Let it baste the meat as it melt and I'm sticking with it. [​IMG]
     
  7. bigsteve

    bigsteve Master of the Pit

    I have tried up, down, and trimming the fat cap off. They all came out the same. I use a water smoker, so everything stays nice and moist anyway. So I trim the fat now.

    If you have an off-set or drum, maybe it would make a difference (??)
     
  8. buckeye024

    buckeye024 Smoke Blower

    I do it up...
     

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