Pappy
is One Chatty Farker
Do you cook a pork butt with the fat cap up or down? I'm using a UDS.
Do I need a drip pan? Water pan?
Do I need a drip pan? Water pan?
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.
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.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 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