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Unread 04-27-2013, 07:20 AM   #1
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Default fatty up or down

Good morning. Doing a 9 lb. pork butt bone in with target temp 300-325. Would you go fat side up or down. I am thinking of leaving fat side up on my way up to 300 then fat side down for remainder of cook. Any thoughts/suggestions? As always, thanks for the expertise.
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Unread 04-27-2013, 07:23 AM   #2
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Fat side up As it renders it will go into the meat
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Unread 04-27-2013, 07:27 AM   #3
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Thanks Big George. Would you leave it up the whole time?
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Unread 04-27-2013, 07:30 AM   #4
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That is how I do mine even when I wrap and add a marinade
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Unread 04-27-2013, 07:35 AM   #5
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it all depends on who you talk to
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Unread 04-27-2013, 07:39 AM   #6
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[QUOTE=Big George's BBQ;2461944]Fat side up As it renders it will go into the meat[/QUOTE

Old wives tale.
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Unread 04-27-2013, 07:39 AM   #7
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I used to do fat side up. But, I've come to the conclusion that the fat renders out of the meat not into it. Gravity doesn't seem to affect this. I prefer fat side down, it gives the meat a little protection from the heat.

Just my $.02
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Unread 04-27-2013, 07:55 AM   #8
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I trim as much of the fat off as possible and then leave that side up in a UDS. I prefer the bark I get better that way.
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Unread 04-27-2013, 08:08 AM   #9
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I trip as much fat as possible off the butt and leave about 1/4" fat cap on it. Then in the cooker fat side up. Works for me and I like the bark it makes. Now get to cooking and post up some pics!
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Unread 04-27-2013, 08:13 AM   #10
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Depends on the cooker. In a UDS, the heat is coming from the bottom, so fat side down to protect the meat. In an offset, it wouldn't matter, but if it were a brisket in an offset, point closer to heat source every time.

I also agree that fat doesn't melt into the meat, it drops off the meat, so fat side up doesn't help keep it moist. Moisture comes from within the meat as it renders.
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Unread 04-27-2013, 08:19 AM   #11
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In my experience it all depends on your heat source. If your heat comes from below then fat down. If the heat comes from the side and passes over the top of the meat, fat up. This will help protect your meat. My cookers heat from the bottom, which I like best because that means I will have fat down and form a really nice bark with no grill marks.
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Unread 04-27-2013, 08:32 AM   #12
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Quote:
Originally Posted by Mahoney86 View Post
I trip as much fat as possible off the butt and leave about 1/4" fat cap on it. Then in the cooker fat side up. Works for me and I like the bark it makes. Now get to cooking and post up some pics!
Me too except I cut off as much fat as possible so that the rub contacts the meat. There is so much fat marveling in a butt I don't see how you could ever dry one out.

Also, it makes for less fat to remove and toss when pulling.

Only way for op to find the best answer is cook 2 side-by-side, one up & one down and see if you notice a difference.
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Unread 04-27-2013, 08:50 AM   #13
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I trim pretty close and usually go fat cap down since I cook on a BGE and the is coming from the bottom. That's just how we do it...

Try it both ways and see what works for you.
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Unread 04-27-2013, 09:21 AM   #14
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Depends on the cooker for me. UDS, fat side down. The rest of my smokers fat side up. I like the way the fat bastes the meat.

Everyone has their favorite way, this is just mine.
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Unread 04-27-2013, 09:25 AM   #15
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I always do fat down regardless of where the fire is coming from. When I remove my pork butts from the grate sometimes they stick, and I don't want to lose any good pork because it stuck to the grate.
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