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Unread 06-30-2011, 03:30 PM   #1
Pappy
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Default 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?
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Unread 06-30-2011, 03:33 PM   #2
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I like to use the fat as a "heat shield", so down in a UDS for me.
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Unread 06-30-2011, 03:33 PM   #3
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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.
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Unread 06-30-2011, 03:41 PM   #4
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I've smoked them in the offset a coule of times. Not in the UDS . . Thanks
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Unread 06-30-2011, 04:04 PM   #5
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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.
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Unread 06-30-2011, 05:02 PM   #6
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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.
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Unread 06-30-2011, 05:04 PM   #7
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Quote:
Originally Posted by bover View Post
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.
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Unread 06-30-2011, 06:07 PM   #8
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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.

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Unread 06-30-2011, 06:12 PM   #9
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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.
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Unread 06-30-2011, 06:15 PM   #10
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It matters not.
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Unread 06-30-2011, 06:16 PM   #11
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always up with a drip pan with apple juice/cider/jack whatever you got
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Unread 06-30-2011, 06:55 PM   #12
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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.
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Unread 06-30-2011, 07:01 PM   #13
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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.
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Unread 06-30-2011, 07:13 PM   #14
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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.
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Unread 06-30-2011, 09:31 PM   #15
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Quote:
Originally Posted by The_Kapn View Post
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.
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