Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: BBQFiend on January 27, 2017, 06:36:39 AM
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I usually smoke butts fat cap down? Is that wrong? I kind of figured it might because the melted fat can't run down back into the meat.
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Always up for me
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Always up for me too. I was bummed because the last one I did didn't have a nice cap on it.
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Fat cap up , if the fat is super thick I'll score it to get rub down to the meat
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Always up for me too but I've been thinking about flipping it half way so the bottom will get better bark/smoke.
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Always up for me but @ABCbarbecue has suggested flipping halfway so the meat gets equal time at the different temps ranges that you naturally get since heat rises and your grill will therefore be a little warmer at the upper section of a bug hunk of meat than the bottom section.
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I always put the fat cap down.
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I say screw the fat cap! Butts have plenty of marbling. When the fat cap melts it just rolls off and ends up in your drip pan. I cut it off. That way I get more bark. The last cook I did (Smoked cheese and a small butt) was cooked without a fat cap. It was probally one of the best I ever cooked. You also get a better smoke ring too.
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Always up for me but @ABCbarbecue has suggested flipping halfway so the meat gets equal time at the different temps ranges that you naturally get since heat rises and your grill will therefore be a little warmer at the upper section of a bug hunk of meat than the bottom section.
i rotate mine
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what type of cooker?
For eatin' or competin'??
be more specific.
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Fat cap down because I always use my kamado when cooking brisket and the heat comes from below.
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fat cap down
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I say screw the fat cap! Butts have plenty of marbling. When the fat cap melts it just rolls off and ends up in your drip pan. I cut it off. That way I get more bark. The last cook I did (Smoked cheese and a small butt) was cooked without a fat cap. It was probally one of the best I ever cooked. You also get a better smoke ring too.
^^^this what I do too, then where the fat cap was goes down. More better better meat, gets more better bark in my opinion
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cut off the cap also
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Down, obviously.
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ok, I use a drip pan so the fat is easy to clean up, that way up or down it is like no direct heat is on it. SOOOOOO, fat up it melts over the meat and helps to baste it, fat down it hits the drip beans the best.
I slice it and put it on top.
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This is Troys favorite subject....
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Does everyone voting up or down do the same thing with brisket?
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i was taught to trim excess fat from the edges, trim the fat cap down to about 1/4 inch and fat cap down, but others will debate the last point.
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I don't trim brisket down anymore. Just look for the hard pieces of fat and cut them out. Fat cap up with brisket too
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I guess like most things it's personal preference. I've only tried it cap down so far. I've always cooked the butts with the slow n sear. I'll try it cap up next time or with no cap.
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I use the fat cap up method. I will trim it to about 1/4 fat cap for pork butt and brisket