Thread: Turning meat?
View Single Post
Old 06-27-2013, 02:51 PM   #42
legendaryhog
is One Chatty Farker
 
Join Date: 03-08-13
Location: LawrenceFarkingKansas
Default I go fat side down

I have done both, and have had good success with either. However, I've gone to fat side down mostly because any fat rendered on a fat-side-up cook doesn't go into the meat, but rather runs down the sides to the lowest point and takes some of the rub with it along for the ride to the bottom of the pit. I've had better bark with fat side down.
__________________
-jeremiah
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"

some say he's dead...some say he never will be.
legendaryhog is offline   Reply With Quote


1 members found this post helpful.