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Fat side up or Down

Started by joewhodatt, July 03, 2017, 04:27:03 PM

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EricD

@HoosierKettle   I just did this on the 4th.   Smoked a butt on the bottom grate and 2 racks of St. Louis spares on the top.  I let the ribs drip on the butt, and the butt drip into an empty water pan.  I thought it came out awesome!   The whole cook you could hear the fat drip and sizzle in the pan.  I knew it was adding flavor, but truthfully couldn't tell in the finished product.
The pan was a huge PITA to clean.
I trimmed fat cap down, and don't usually pay attention to orientation (ie up or down) when I put it on the grill.
22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza oven, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

hawgheaven

I start out with fat cap up, get to 150-160 or so IT, flip, then into a disposable aluminum pan to finish. Defat the juices and mix into the pork while pulling. Works for me.
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

Darko


Big Dawg

Quote from: hawgheaven on July 10, 2017, 06:59:16 AM
I start out with fat cap up, get to 150-160 or so IT, flip, then into a disposable aluminum pan to finish. Defat the juices and mix into the pork while pulling. Works for me.

I do the same thing . . . I call it "Pig Jelly."





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Josh G

I have always gone fat up.  I will try down next time.