Fat Cap Up or Down - HELP

Pappy · 06-30-2011, 03:30 PM

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?

bigabyte · 06-30-2011, 03:33 PM

I like to use the fat as a "heat shield", so down in a UDS for me.

bover · 06-30-2011, 03:33 PM

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.

Pappy · 06-30-2011, 03:41 PM

I've smoked them in the offset a coule of times. Not in the UDS . . Thanks

jemezspring · 06-30-2011, 04:04 PM

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.

Wampus · 06-30-2011, 05:02 PM

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.

expatpig · 06-30-2011, 05:04 PM

Quote:

Originally Posted by bover

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.

What Bover said.

The_Kapn · 06-30-2011, 06:07 PM

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.

Works for me.
Your mileage may vary.

TIM

tomace · 06-30-2011, 06:12 PM

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.

OneHump · 06-30-2011, 06:15 PM

It matters not.

bluegrass smoke · 06-30-2011, 06:16 PM

always up with a drip pan with apple juice/cider/jack whatever you got

Timmy · 06-30-2011, 06:55 PM

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.

BlueHowler · 06-30-2011, 07:01 PM

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.

martyleach · 06-30-2011, 07:13 PM

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.

Soybomb · 06-30-2011, 09:31 PM

Quote:

Originally Posted by The_Kapn

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.

Works for me.
Your mileage may vary.

TIM

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.

06-30-2011, 03:30 PM	#1
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	Fat Cap Up or Down - HELP 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? __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

06-30-2011, 03:33 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I like to use the fat as a "heat shield", so down in a UDS for me. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

06-30-2011, 03:33 PM	#3
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	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. __________________ "If I were just a bit more humble, I'd be perfect"

06-30-2011, 03:41 PM	#4
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	I've smoked them in the offset a coule of times. Not in the UDS . . Thanks __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

06-30-2011, 05:02 PM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

06-30-2011, 04:04 PM	#5
jemezspring Full Fledged Farker Join Date: 10-09-09 Location: Chicago Proper Downloads: 0 Uploads: 0	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.

06-30-2011, 06:07 PM	#8
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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. Works for me. Your mileage may vary. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

06-30-2011, 06:12 PM	#9
tomace Found some matches. Join Date: 04-22-11 Location: Kansas City Missouri Downloads: 0 Uploads: 0	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.

06-30-2011, 06:15 PM	#10
OneHump Full Fledged Farker Join Date: 08-15-10 Location: Danville, CA Downloads: 0 Uploads: 0	It matters not.

06-30-2011, 06:16 PM	#11
bluegrass smoke On the road to being a farker Join Date: 07-05-10 Location: Kentucky Downloads: 0 Uploads: 0	always up with a drip pan with apple juice/cider/jack whatever you got __________________ - 22.5" Weber One-Touch Gold - Weber Smokey Joe Platinum - Weber Genesis - Big Easy Turkey Fryer - Modifed Char-Broil Off-Set Smoker - Old Country BBQ Smoker - UDS - Weed Burner

06-30-2011, 06:55 PM	#12
Timmy Full Fledged Farker Join Date: 05-01-06 Location: Pewaukee, Wi. Downloads: 0 Uploads: 0	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. __________________ Tim

06-30-2011, 07:01 PM	#13
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado Downloads: 0 Uploads: 0	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.

06-30-2011, 07:13 PM	#14
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	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. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

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