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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-27-2012, 12:21 PM   #1
jrn
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Default Turning butts on UDS

Hello! What's the general consensus on turning pork butts on the uds? Is it necessary? Normally I don't bother. Last night I cooked an 8lb'er. Kept it between 275*-325*. Thought I'd try flipping. After an hour in, I flipped. Couple of hours later, I flipped again. Then flipped once more a hour after that.

Had issues with large pieces of bark pulling off (AAARGH!) and sticking to the grate. Normally I never open lid at all during butt cooks.

I think I'll go back to no flipping, fat cap down the entire cook! What do you guys think? Jason :)
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Unread 11-27-2012, 12:39 PM   #2
HeSmellsLikeSmoke
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I never flip butts no matter which smoker I use. It's fat cap toward the heat and leave 'em be. Always works great.
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Unread 11-27-2012, 02:10 PM   #3
chad
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I never flip butts no matter which smoker I use. It's fat cap toward the heat and leave 'em be. Always works great.
Ditto. I don't flip or spritz...fat cap down. However, I do cook hot and fast so I foil...that's the only time I touch the meat while it's cooking.
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Unread 11-27-2012, 02:33 PM   #4
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I'm a non-flipper. That goes for pretty much everything I do low and slow. I like the "dual textures" achieved from not flipping. Crispier on the bottom and not so crisp on top. Win win.
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Unread 11-27-2012, 02:46 PM   #5
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I never flip butts no matter which smoker I use. It's fat cap toward the heat and leave 'em be. Always works great.
Yep, If I'm cooking more than one they go straight on the grate. If I"m only cooking one I"ll put in on the rack, no spitzing, mopping, or flipping.
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Unread 11-27-2012, 02:51 PM   #6
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Once I close the lid, I don't open it again till my maverick says I'm close to done.
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Unread 11-27-2012, 04:44 PM   #7
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Thanks guys. Yeah, I'm definitely not gonna try that again. To me that's just too much lid lifting. Normally I don't ever lift the lid until the butt hits 190*. Oh well, I tried it, it didn't work, and I'm a little smarter now! Jason :)
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Unread 11-27-2012, 04:50 PM   #8
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all of the above!
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Unread 11-28-2012, 12:28 AM   #9
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I never flip butts no matter which smoker I use. It's fat cap toward the heat and leave 'em be. Always works great.
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Unread 11-28-2012, 07:30 AM   #10
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Do not play with your meat.
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Unread 11-28-2012, 11:34 AM   #11
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Cook on a frogmat and nothing sticks
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Unread 11-28-2012, 11:36 AM   #12
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Non flipper here too. Fat side down til it's done.
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Unread 11-28-2012, 12:52 PM   #13
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No flipping & no fat cap here.
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Unread 11-28-2012, 12:53 PM   #14
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I'm going to have to try this fat side down thing. I have NEVER cooked one like that and have always cooked with the fat cap on top. I cook with indirect heat about 300 +/- degrees and my thoughts behind fat cap on top was that as it cooks and the fat renders that it would baste the meat from the top down as it cooked. I've never tried one with the fat down. What is the reasoning behind it and does it change the way it cooks? I'm always looking to improve.
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Unread 11-28-2012, 01:08 PM   #15
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cap up or down, no flipping! I do both depending on my mood...
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