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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-27-2013, 07:20 AM | #1 |
Found some matches.
Join Date: 05-25-12
Location: Weston, Ohio
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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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Ranger Willie UDS Thermapen Beer:loco: |
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04-27-2013, 07:23 AM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Fat side up As it renders it will go into the meat
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-27-2013, 07:27 AM | #3 |
Found some matches.
Join Date: 05-25-12
Location: Weston, Ohio
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Thanks Big George. Would you leave it up the whole time?
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Ranger Willie UDS Thermapen Beer:loco: |
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04-27-2013, 07:30 AM | #4 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That is how I do mine even when I wrap and add a marinade
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-27-2013, 07:35 AM | #5 |
Full Fledged Farker
Join Date: 11-23-12
Location: MN
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it all depends on who you talk to
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04-27-2013, 07:39 AM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-27-2013, 07:39 AM | #7 |
Full Fledged Farker
Join Date: 01-07-09
Location: Granville, Ma.
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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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S&W 500 Mag Traeger 075 (2) Traeger 070 a Spit a UDS [COLOR=darkorange]ORANGE[/COLOR] Thermapen |
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04-27-2013, 07:55 AM | #8 |
Found some matches.
Join Date: 02-14-13
Location: Hilliard, Ohio
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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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04-27-2013, 08:08 AM | #9 |
Full Fledged Farker
Join Date: 03-19-13
Location: NJ
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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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04-27-2013, 08:13 AM | #10 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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04-27-2013, 08:19 AM | #11 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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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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04-27-2013, 08:32 AM | #12 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Quote:
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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04-27-2013, 08:50 AM | #13 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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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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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-27-2013, 09:21 AM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-27-2013, 09:25 AM | #15 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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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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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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