Fat side up or Down

[joewhodatt]

Need some advice !   Smoking 2 pork butt tonight.   Fat side up or down when smoking.  I thinking fat side up but anybody do fat side down


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[Rub]

Depends on what you're cooking on. General consensus says to put the fat cap between the heat and meat. So on a WSM it would be fat cap down. That's my style anyway.

[joewhodatt]

I am using WSM


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[Rub]

It will probably work fat side up, but in my opinion fat down would be best.

[Troy]

Depends on what you're cooking on. General consensus says to put the fat cap between the heat and meat. So on a WSM it would be fat cap down. That's my style anyway.

What this guy said.


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[joewhodatt]

What about removing the fat cap ?


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[bbquy]

I second what that guy said.

[Rub]

What about removing the fat cap ?


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I wouldn't do it. The fat keeps the meat closest to the heat from burning. Try one without it and one with it and see what you like.

[Davescprktl]

I cut off the fat cap.  It just ends up in your drip pan anyway.  That gives more suface for rub which gives you more bark.  Butts have alot of marbling in them so it's hard to dry them out.  You can spray with apple juice once in awhile to protect them.

[pbe gummi bear]

What about removing the fat cap ?


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I wouldn't do it. The fat keeps the meat closest to the heat from burning. Try one without it and one with it and see what you like.

I putt fat cap down, mainly for aethetics. Butts are so fatty it really doesn't matter that much as long as your heat source is sufficiently far away. You can also remove the fat cap with minimal detriment. This may be less true for UDS's where the flavor pofile depends on the fat falling onto the fire.

[Big Dawg]

Just did two butts on the 26er w/the Slow N Sear.  For the first time, I trimmed the vast majority of the fat cap off.  I let them cook to about 160º IT and they both pulled "like butta."  We'll be enjoying them at the beach in two weeks.

Like I said, this is the first time I trimmed.  In the past I have always cooked them fat side up.  But that's just me.





BD

[Rub]

Just did two butts on the 26er w/the Slow N Sear.  For the first time, I trimmed the vast majority of the fat cap off.  I let them cook to about 160º IT and they both pulled "like butta."  We'll be enjoying them at the beach in two weeks.

BD

I'm surprised you can pull them apart at 160. I take mine up to 195 - 205 IT to get them to pull, depending on how I cook them.

[Big Dawg]

Just did two butts on the 26er w/the Slow N Sear.  For the first time, I trimmed the vast majority of the fat cap off.  I let them cook to about 160º IT and they both pulled "like butta."  We'll be enjoying them at the beach in two weeks.

BD

I'm surprised you can pull them apart at 160. I take mine up to 195 - 205 IT to get them to pull, depending on how I cook them.

Sorry ! ! !  I took them up to 208º and 212º but I let them cool down to about 160º before digging into them.





BD

[joewhodatt]

I actually remove one fat cap off and put it in under the pork butt with the fat cap on.   I did it fat cap down so it would drip  onto the butt without a fat cap.   Both came out great.  Thanks for all the info and help !


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[HoosierKettle]

Who has tried a butt with no water pan in the wsm?  Maybe I'll try this with fat cap down.


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