Turning butts on UDS

jrn · 11-27-2012, 12:21 PM

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 :)

HeSmellsLikeSmoke · 11-27-2012, 12:39 PM

I never flip butts no matter which smoker I use. It's fat cap toward the heat and leave 'em be. Always works great.

chad · 11-27-2012, 02:10 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

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.

J-Rod · 11-27-2012, 02:33 PM

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.

Panthers65 · 11-27-2012, 02:46 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

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.

Cliff H. · 11-27-2012, 02:51 PM

Once I close the lid, I don't open it again till my maverick says I'm close to done.

jrn · 11-27-2012, 04:44 PM

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 :)

expatpig · 11-27-2012, 04:50 PM

all of the above!

JLStout · 11-28-2012, 12:28 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

I never flip butts no matter which smoker I use. It's fat cap toward the heat and leave 'em be. Always works great.

Johnny_Crunch · 11-28-2012, 07:30 AM

Do not play with your meat.

pigdog · 11-28-2012, 11:34 AM

Cook on a frogmat and nothing sticks

cowgirl · 11-28-2012, 11:36 AM

Non flipper here too. Fat side down til it's done.

Pappy · 11-28-2012, 12:52 PM

No flipping & no fat cap here.

Bluehawg · 11-28-2012, 12:53 PM

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.

razrbakcrzy · 11-28-2012, 01:08 PM

cap up or down, no flipping! I do both depending on my mood...

11-27-2012, 12:21 PM	#1
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	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 :) __________________ UDS, mini wsm, 22.5" weber kettle

11-27-2012, 12:39 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I never flip butts no matter which smoker I use. It's fat cap toward the heat and leave 'em be. Always works great. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-27-2012, 02:33 PM	#4
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	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. __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.

11-27-2012, 02:51 PM	#6
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	Once I close the lid, I don't open it again till my maverick says I'm close to done. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

11-27-2012, 04:44 PM	#7
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms	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 :) __________________ UDS, mini wsm, 22.5" weber kettle

11-27-2012, 04:50 PM	#8
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	all of the above! __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

11-28-2012, 07:30 AM	#10
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Do not play with your meat. __________________ J Crunch

11-28-2012, 11:34 AM	#11
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY	Cook on a frogmat and nothing sticks

11-28-2012, 11:36 AM	#12
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Non flipper here too. Fat side down til it's done. __________________ 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/

11-28-2012, 12:52 PM	#13
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	No flipping & no fat cap here. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

11-28-2012, 12:53 PM	#14
Bluehawg Full Fledged Farker Join Date: 11-07-11 Location: Richton, MS	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. __________________ BBQ ADDICT and Ag Teacher

11-28-2012, 01:08 PM	#15
razrbakcrzy is one Smokin' Farker Join Date: 09-13-11 Location: Fort Smith, Ar.	cap up or down, no flipping! I do both depending on my mood... __________________ [SIZE=2][B]Jim Boston[/B][/SIZE] [B][COLOR=black]Current Smoker[/COLOR][/B] [COLOR=red]"The most reliable, easiest to make at home, Smoker [B]"The UDS"[/B] W/ an Auber temp. Controller w/ 20CFM Blower.[/COLOR] [FONT=Arial][B]Future Smoker [/B][/FONT] [FONT=Arial]$5438.25 Total BYC Smoker!![/FONT] [SIZE=2]Some people spend an entire lifetime wondering if they made a difference in the world. But, the Marines don't have that problem. [/SIZE] [SIZE=1]Ronald Reagan, President of the United States; 1985 [/SIZE]