Boston butt turn or no turn?

SirDanK · 10-31-2009, 10:32 AM

Just wondering if you need to turn the butt every so often or not, and also if you folks spray?

durfdaddy · 10-31-2009, 10:46 AM

Fat side up and spray after a few hours. Don't touch it till you wrap it in foil around 160 or so and make sure you spray it in the foil as you wrap it. Spray with Apple juice and add a little worsteshire if you want.

Hugh Jorgan · 10-31-2009, 10:49 AM

Quote:

Originally Posted by durfdaddy

Fat side up and spray after a few hours. Don't touch it till you wrap it in foil around 160 or so and make sure you spray it in the foil as you wrap it. Spray with Apple juice and add a little worsteshire if you want.

That sounds like the answer to another question.

I flip the butt at least once during the cook. You can forget about that foil until you need to wrap the leftovers.

SirDanK · 10-31-2009, 10:53 AM

Lol ok, I think ill flip at 160* wait till 195* then toss in cooler. How does that sound? No foil till cooler.

BigGar · 10-31-2009, 12:35 PM

fat side down, wrap at 160, put in cooler at 205

cardiac_cadet002 · 10-31-2009, 01:06 PM

Let me be the first to say this has been discussed NUMEROUS times in the past. Lots of people in both camps. Some say if you cook over direct heat i.e. BGE, UDS etc. to go fat side down only, some will say fat up only, while others will tell you to flip for best results. In the end most of us will tell you to experiment, try all methods and see what works best for you.

cdollar · 10-31-2009, 01:07 PM

I never flip it, foil at about 160*, cook at 225* until the bone just slips out.

Chuck

chambersuac · 10-31-2009, 01:31 PM

It's a personal taste thing. I've foiled and I've not foiled - the family likes it either way. I usually don't foil until I pull it off the smoker to rest.

Markbb · 10-31-2009, 01:34 PM

Put it in the spice fat side up and forget about it until the bone pulls freely......result moist pull tender pork with a nice crusty bark....no foil

Papa Payne · 10-31-2009, 01:42 PM

Just took one off the smoker, fat side down, never flipped and didn't foil (until resting in a cooler, that is).

100_0420.jpg

You can see the bone has released:
100_0421.jpg

It turned out tatsy and juicy:
100_0423.jpg

So play around until you find a method with the results you like.

fweck · 10-31-2009, 02:23 PM

Papa Payne, That's a nice looking Butt!!
What time is dinner?
And being from NC, what kind of sauce do you use?

Mitch · 10-31-2009, 02:34 PM

Yum! Nice job.
My Back Ribs should be done in an hour.
You made me hungry!!!!!!!!!!!!!!!!!!

Ron_L · 10-31-2009, 02:41 PM

Nice butt, Papa Payne!

SirDanK, I would suggest that you try doing butts different ways for yourself to see what you prefer. Everyone's taste and cooker is different. All of these methods produce result that will be better than you can get at 90% of the BBQ restaurants out there!

Here's my take on fat up or fat down. If the heat source on the cooker is below the meat, and the exhaust is above the meat (like a UDS or WSM), the airflow will be generally vertical. Having the fat cap down protects the meat from the hot sir and help keep it from drying out. If the heat source is off to one side of the meat and the exhaust is on the other side (like a traditional offset or a reverse flow), then the airflow will be primarily horizontal and the hot air will be moving across the top of the meat, so fat cap up will help keep the meat from drying out.

This is my theory and may or may not be right

It makes logical sense, but in some empirical testing that Big Mista did in his Spicewine with briskets, fat up or fat down didn't make a difference in the finished product. Fat down did require more clean up after the cook.

As far as foil, again, personal preference. At home I generally don't foil until the meat is ready to rest after the cook, but for comps I do foil (based on bark color, not temp) and I take this opportunity to add additional flavor to the product. In either case I cook the meat until it feels done (probe slides in like into warm butter), not to a specific temp. Each piece of meat is different and I have had to butts or two brisket that were within a couple of ounces of each other take considerably different times to get to the right feel.

Brian in Maine · 10-31-2009, 06:20 PM

I trim the fat cap off, and flip half way through the cook. I've been doing this for the last 4 - 5 butt cooks I've done, and found that the butt doesn't end up sticking to the grate.

indianagriller · 10-31-2009, 06:28 PM

fat cap down, no foil not even when put into cooler. i use butcher paper or a brown paper sack and rest for an hour.

10-31-2009, 10:32 AM	#1
SirDanK Got Wood. Join Date: 10-22-09 Location: Quad Cities, Il	Boston butt turn or no turn? Just wondering if you need to turn the butt every so often or not, and also if you folks spray?

10-31-2009, 12:35 PM	#5
BigGar Knows what a fatty is. Join Date: 07-30-08 Location: Chehalis WA	fat side down, wrap at 160, put in cooler at 205 __________________ Country Smoker cs570, Weber Silver B, Weber 22.5 Kettle, Brinkman Smoke'n'pit

10-31-2009, 01:06 PM	#6
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	Let me be the first to say this has been discussed NUMEROUS times in the past. Lots of people in both camps. Some say if you cook over direct heat i.e. BGE, UDS etc. to go fat side down only, some will say fat up only, while others will tell you to flip for best results. In the end most of us will tell you to experiment, try all methods and see what works best for you. __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

10-31-2009, 01:31 PM	#8
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	It's a personal taste thing. I've foiled and I've not foiled - the family likes it either way. I usually don't foil until I pull it off the smoker to rest. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

10-31-2009, 01:42 PM	#10
Papa Payne is one Smokin' Farker Join Date: 08-23-09 Location: Taylorsville, NC	Just took one off the smoker, fat side down, never flipped and didn't foil (until resting in a cooler, that is). 100_0420.jpg You can see the bone has released: 100_0421.jpg It turned out tatsy and juicy: 100_0423.jpg So play around until you find a method with the results you like. __________________ [COLOR=white]Chargriller Offset[/COLOR]

10-31-2009, 10:46 AM	#2
durfdaddy Knows what a fatty is. Join Date: 11-16-08 Location: East TN	Fat side up and spray after a few hours. Don't touch it till you wrap it in foil around 160 or so and make sure you spray it in the foil as you wrap it. Spray with Apple juice and add a little worsteshire if you want.

10-31-2009, 10:53 AM	#4
SirDanK Got Wood. Join Date: 10-22-09 Location: Quad Cities, Il	Lol ok, I think ill flip at 160* wait till 195* then toss in cooler. How does that sound? No foil till cooler.

10-31-2009, 01:07 PM	#7
cdollar Full Fledged Farker Join Date: 07-03-09 Location: Deep in the East TX Piney Woods	I never flip it, foil at about 160, cook at 225 until the bone just slips out. Chuck

10-31-2009, 01:34 PM	#9
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Put it in the spice fat side up and forget about it until the bone pulls freely......result moist pull tender pork with a nice crusty bark....no foil

10-31-2009, 02:23 PM	#11
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN	Papa Payne, That's a nice looking Butt!! What time is dinner? And being from NC, what kind of sauce do you use? __________________ Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns

10-31-2009, 02:34 PM	#12
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Yum! Nice job. My Back Ribs should be done in an hour. You made me hungry!!!!!!!!!!!!!!!!!! __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

10-31-2009, 02:41 PM	#13
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice butt, Papa Payne! SirDanK, I would suggest that you try doing butts different ways for yourself to see what you prefer. Everyone's taste and cooker is different. All of these methods produce result that will be better than you can get at 90% of the BBQ restaurants out there! Here's my take on fat up or fat down. If the heat source on the cooker is below the meat, and the exhaust is above the meat (like a UDS or WSM), the airflow will be generally vertical. Having the fat cap down protects the meat from the hot sir and help keep it from drying out. If the heat source is off to one side of the meat and the exhaust is on the other side (like a traditional offset or a reverse flow), then the airflow will be primarily horizontal and the hot air will be moving across the top of the meat, so fat cap up will help keep the meat from drying out. This is my theory and may or may not be right It makes logical sense, but in some empirical testing that Big Mista did in his Spicewine with briskets, fat up or fat down didn't make a difference in the finished product. Fat down did require more clean up after the cook. As far as foil, again, personal preference. At home I generally don't foil until the meat is ready to rest after the cook, but for comps I do foil (based on bark color, not temp) and I take this opportunity to add additional flavor to the product. In either case I cook the meat until it feels done (probe slides in like into warm butter), not to a specific temp. Each piece of meat is different and I have had to butts or two brisket that were within a couple of ounces of each other take considerably different times to get to the right feel. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-31-2009, 06:20 PM	#14
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	I trim the fat cap off, and flip half way through the cook. I've been doing this for the last 4 - 5 butt cooks I've done, and found that the butt doesn't end up sticking to the grate. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

10-31-2009, 06:28 PM	#15
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana	fat cap down, no foil not even when put into cooler. i use butcher paper or a brown paper sack and rest for an hour. __________________ JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO

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