Fat Cap Up or Down - HELP

Pappy · 06-30-2011, 03:30 PM

Do you cook a pork butt with the fat cap up or down? I'm using a UDS.
Do I need a drip pan? Water pan?

bigabyte · 06-30-2011, 03:33 PM

I like to use the fat as a "heat shield", so down in a UDS for me.

bover · 06-30-2011, 03:33 PM

Conventional wisdom (if you can call it that) calls for putting the fat cap towards the heat source, so in a UDS put it down. No need for a drip or water pan.

Pappy · 06-30-2011, 03:41 PM

I've smoked them in the offset a coule of times. Not in the UDS . . Thanks

jemezspring · 06-30-2011, 04:04 PM

Done'em both ways @225-240 on the UDS and have not noticed a difference worth mentioning. But I do usually flip at around the stall. Maybe at higher temps fat cap down is best. Dont worry it will be good either way.

Wampus · 06-30-2011, 05:02 PM

I don't personally think it matters much, but I have started doing them fat cap down after reading here about the whole "heat shield" thing. Seems logical to me and after thinking about it I don't really see much benefit to the whole "basting" idea which is why I started with fat cap up.

expatpig · 06-30-2011, 05:04 PM

Quote:

Originally Posted by bover

Conventional wisdom (if you can call it that) calls for putting the fat cap towards the heat source, so in a UDS put it down. No need for a drip or water pan.

What Bover said.

The_Kapn · 06-30-2011, 06:07 PM

I trim the "fat cap" off totally.
Keeps it simple.

Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.

Judges like it, and so do I.

Works for me.
Your mileage may vary.

TIM

tomace · 06-30-2011, 06:12 PM

i did fat cap up for a long time, i think the judges see the marking of the grill in the money meat. switched to f.c. down and results on it have been much better. i did start using larger fattier pb's to make up for the lack of the fat dripping over the meat.

OneHump · 06-30-2011, 06:15 PM

It matters not.

bluegrass smoke · 06-30-2011, 06:16 PM

always up with a drip pan with apple juice/cider/jack whatever you got

Timmy · 06-30-2011, 06:55 PM

I'm with The Kapn. I trim all the fat cap off so that I get the extra bark. Pork butts are approx 20% fat so no need of a water pan.

BlueHowler · 06-30-2011, 07:01 PM

Put me in the trim the fat cap off camp. I don't understand the fat cap down as a heat shield thing. Isn't the whole idea when cooking is to have heat at the surface of the meat so that it can cook? If the heat is to high just adjust the heat until it is what you want to cook with.

martyleach · 06-30-2011, 07:13 PM

I have done both ways in the UDS....no difference. But I do use a drip pan as I don't like the fat hitting the hot briquets and creating a puff of ashes.

Soybomb · 06-30-2011, 09:31 PM

Quote:

Originally Posted by The_Kapn

I trim the "fat cap" off totally.
Keeps it simple.

Butts have so much internal fat, they cook up just fine without the fat cap.
And, rub don't stick to fat--so I get killer bark all around.
Fact is, I trim out some of the major internal fat areas for even more bark.

Judges like it, and so do I.

Works for me.
Your mileage may vary.

TIM

I'm with you, I want more bark, lose the fat cap. I even go so far as to score/crosshatch the top for more bark.

06-30-2011, 03:30 PM	#1
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	Fat Cap Up or Down - HELP Do you cook a pork butt with the fat cap up or down? I'm using a UDS. Do I need a drip pan? Water pan? __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

06-30-2011, 03:33 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I like to use the fat as a "heat shield", so down in a UDS for me. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

06-30-2011, 03:33 PM	#3
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO	Conventional wisdom (if you can call it that) calls for putting the fat cap towards the heat source, so in a UDS put it down. No need for a drip or water pan. __________________ "If I were just a bit more humble, I'd be perfect"

06-30-2011, 03:41 PM	#4
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	I've smoked them in the offset a coule of times. Not in the UDS . . Thanks __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

06-30-2011, 05:02 PM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I don't personally think it matters much, but I have started doing them fat cap down after reading here about the whole "heat shield" thing. Seems logical to me and after thinking about it I don't really see much benefit to the whole "basting" idea which is why I started with fat cap up. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

06-30-2011, 04:04 PM	#5
jemezspring is one Smokin' Farker Join Date: 10-09-09 Location: Chicago Proper	Done'em both ways @225-240 on the UDS and have not noticed a difference worth mentioning. But I do usually flip at around the stall. Maybe at higher temps fat cap down is best. Dont worry it will be good either way.

06-30-2011, 06:07 PM	#8
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I trim the "fat cap" off totally. Keeps it simple. Butts have so much internal fat, they cook up just fine without the fat cap. And, rub don't stick to fat--so I get killer bark all around. Fact is, I trim out some of the major internal fat areas for even more bark. Judges like it, and so do I. Works for me. Your mileage may vary. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

06-30-2011, 06:12 PM	#9
tomace Found some matches. Join Date: 04-22-11 Location: Kansas City Missouri	i did fat cap up for a long time, i think the judges see the marking of the grill in the money meat. switched to f.c. down and results on it have been much better. i did start using larger fattier pb's to make up for the lack of the fat dripping over the meat.

06-30-2011, 06:15 PM	#10
OneHump is one Smokin' Farker Join Date: 08-15-10 Location: Phoenix, AZ	It matters not.

06-30-2011, 06:16 PM	#11
bluegrass smoke Full Fledged Farker Join Date: 07-05-10 Location: Alabama	always up with a drip pan with apple juice/cider/jack whatever you got

06-30-2011, 06:55 PM	#12
Timmy Full Fledged Farker Join Date: 05-01-06 Location: Pewaukee, Wi.	I'm with The Kapn. I trim all the fat cap off so that I get the extra bark. Pork butts are approx 20% fat so no need of a water pan. __________________ Tim

06-30-2011, 07:01 PM	#13
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado	Put me in the trim the fat cap off camp. I don't understand the fat cap down as a heat shield thing. Isn't the whole idea when cooking is to have heat at the surface of the meat so that it can cook? If the heat is to high just adjust the heat until it is what you want to cook with.

06-30-2011, 07:13 PM	#14
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	I have done both ways in the UDS....no difference. But I do use a drip pan as I don't like the fat hitting the hot briquets and creating a puff of ashes. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

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