Fat Cap Up or Down - HELP

Conventional wisdom (if you can call it that) calls for putting the fat cap towards the heat source, so in a UDS put it down. No need for a drip or water pan.
 
Done'em both ways @225-240 on the UDS and have not noticed a difference worth mentioning. But I do usually flip at around the stall. Maybe at higher temps fat cap down is best. Dont worry it will be good either way.
 
I don't personally think it matters much, but I have started doing them fat cap down after reading here about the whole "heat shield" thing. Seems logical to me and after thinking about it I don't really see much benefit to the whole "basting" idea which is why I started with fat cap up.
 
I trim the "fat cap" off totally.
Keeps it simple.

Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.

Judges like it, and so do I. :-D

Works for me.
Your mileage may vary.

TIM
 
i did fat cap up for a long time, i think the judges see the marking of the grill in the money meat. switched to f.c. down and results on it have been much better. i did start using larger fattier pb's to make up for the lack of the fat dripping over the meat.
 
I'm with The Kapn. I trim all the fat cap off so that I get the extra bark. Pork butts are approx 20% fat so no need of a water pan.
 
Put me in the trim the fat cap off camp. I don't understand the fat cap down as a heat shield thing. Isn't the whole idea when cooking is to have heat at the surface of the meat so that it can cook? If the heat is to high just adjust the heat until it is what you want to cook with.
 
I have done both ways in the UDS....no difference. But I do use a drip pan as I don't like the fat hitting the hot briquets and creating a puff of ashes.
 
The_Kapn said:
I trim the "fat cap" off totally.
Keeps it simple.

Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.

Judges like it, and so do I. :-D

Works for me.
Your mileage may vary.

TIM
Click to expand...
I'm with you, I want more bark, lose the fat cap. I even go so far as to score/crosshatch the top for more bark.
 
Doesn't Matter

Most people are in agreement on the brethren around key components of great bbq, however there are a couple topics where all seem to be divided. One is fat side up vs down and the other is mustard slather or not. My assumption is that if you have a large poll sample and all are divided on the results, then it really doesn't matter.
 
The_Kapn said:
I trim the "fat cap" off totally.
Keeps it simple.

Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.

Judges like it, and so do I. :-D

Works for me.
Your mileage may vary.

TIM
Click to expand...

Yes I agree....on a butt the fat cap is useless....IMO. And my butts are juicy. And Barky!
 
I like to do mine fat cap down. The fat cap acts as a sacrificial heat shield. I also prefer not to use a water or drip pan. I like the flavor created by the fat dripping in the coals on the UDS :thumb:
 
You must log in or register to reply here.

Similar threads

S
K.I.S.S Brisket
Replies
5
Views
496
Big George's BBQ
Big George's BBQ
16Adams
Oakridge SPOGOS Pork Belly- Pellet Belly
Replies
7
Views
624
cowgirl
cowgirl
cayenne
Brisket: When to do Fat Side Up/Down?
2
Replies
29
Views
3K
Kevin James
K
16Adams
Slap Ya Mama Taco Butt
Replies
16
Views
1K
Big George's BBQ
Big George's BBQ
J
My Annual Deer Grind.......
Replies
18
Views
654
SmokeOCD
S
Back
Top