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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2011, 11:07 PM   #1
MariettaSmoker
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Default Fat side down...why?

On a butt, why do we put it in fat side down? Ive always done this because it is what you guys told me to do, but I never questioned why. So, WHY?
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Unread 03-17-2011, 11:11 PM   #2
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i dunno. i've always put it on the top.
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Unread 03-17-2011, 11:14 PM   #3
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I do it in the UDS to help shield it a little from the direct heat. I don't know if it makes a difference but it makes me feel better!
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Unread 03-17-2011, 11:17 PM   #4
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Heard two different schools of thought.

Fat side up to "self baste" by gravity... dripping melted fat over the meat.

and

Fat side down... being a heat barrier... allowing all the remaining sides to develop bark.

One thing I noticed... fat side down leaves a bigger mess.
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Unread 03-18-2011, 12:57 AM   #5
keale
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IDK!! I always do them fat side up! Crap! I've been doing it wrong all these years!!
Just kidding! To me, it doesn't matter...
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Unread 03-18-2011, 03:06 AM   #6
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Fat cap down, if you put the cap up the melting fat will just run down the sides...down gives you a heat shield especially if using a UDS.
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Unread 03-18-2011, 06:00 AM   #7
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I put fat side down because I get a great bark on top while using the fat cap as a shield from the heat.
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Unread 03-18-2011, 06:24 AM   #8
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The fat is a sacrificial shield from the heat and a lot of the fat is just going to cook away anyway. The meat side is where we want to protect and try to get that nice bark.

I have heard it argued that if you cook it fat side up, the fat will baste the meat and keep it moist. This sounds good but all the fat really does is run down the side and into the fire or water pan.
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Unread 03-18-2011, 07:02 AM   #9
RedPig
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Fat side down to protect and flip after bark sets or not, your choice.
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Unread 03-18-2011, 07:15 AM   #10
Lake Dogs
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Fat side down really only relates to a direct heat smoker, ala. BGE, UDS, etc. If
using an indirect heat source it really doesn't matter, and generally I go fat side up
because it's easier to clean up and because it might just end up a tad more moist...
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Unread 03-18-2011, 07:20 AM   #11
deguerre
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Fat side up. Seems to self baste that way.
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Unread 03-18-2011, 08:31 AM   #12
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I always cook fat side up and always get great bark all around.
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Unread 03-18-2011, 08:48 AM   #13
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Piork- fat side up
Brisket- fat side down
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Unread 03-18-2011, 09:20 AM   #14
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We do both.we start fat down finishfat up on the can
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Unread 03-18-2011, 11:03 AM   #15
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I've always done fat side down for the heat barrier but also my own personal theory be it right or wrong is the fat dripping down the side could "wash" some of your rub off. Whether that's true or not I dunno. Like everything in BBQ there is more than one way to skin a cat.
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