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-   -   Why fat side down vs fat side up (

SmokerKing 11-10-2018 11:09 AM


OklaDustDevil 11-10-2018 11:40 AM

I think it depends on the circumstances. I understand the logic of having the fat side face the heat source for protection, but IMHO that becomes less important as you:
- cook lower and slower
- place the meat farther from the heat source
- use a water pan for moisture between the meat and the heat source
- place something that acts as a heat diffuser (sheet of metal, empty pan to catch drippings, whatever) between the meat and the heat source

If I don’t need the fat cap for protection, then I cook with the fat cap up for self-basting.

In my horizontal offset, for example, the only time I experienced an issue with part of the brisket cookin faster, burning, or charring was when I placed it right next to and above the opening into the firebox. If I just moved the brisket to the other end of the smoker, so the smoke and heat had a bit of room to mix before flowing around the meat, then I had no issue and didn’t need the fat cap for protection.

My vertical wood-burning smoker, on the other hand, contains a huge water pan between the wood fire and the meat rack. So, again, as long as I center the meat above that water pan such that the smoke and heat has to mix throughout the smoker before reaching the meat, I don’t need to use the fat cap for protection.

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