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View Poll Results: When cooking butt - Fat up or down?
Fat Up? 13 36.11%
Fat Down? 21 58.33%
Doesn't matter 2 5.56%
Multiple Choice Poll. Voters: 36. You may not vote on this poll

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Unread 09-17-2005, 11:43 AM   #1
BrooklynQ
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Default Butt - Fat up or Fat down?

When cooking butt - do you do it fat side up or fat side down?

1. Fat up
2. Fat down
3. Doesn't matter
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Unread 09-17-2005, 11:44 AM   #2
chad
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I used to do fat up - but started fat down to protect the bark.
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Unread 09-17-2005, 11:45 AM   #3
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Damn Dave -that was a fast answer. You responded faster than I could put the poll up.
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Unread 09-17-2005, 11:46 AM   #4
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Quote:
Originally Posted by chad
I used to do fat up - but started fat down to protect the bark.
I agree, the last one I did had fantastic bark.
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Unread 09-17-2005, 01:34 PM   #5
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I have always done pork with the fat up. Still do, but since the discussion of brisket a while back, and my side-by-side cook, I am seriously reconsidering. Fat down should work for pork butts just as well as brisket.
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Unread 09-17-2005, 02:39 PM   #6
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There is much more internal fat in Butt I haven't found it makes a difference. I take all the external fat off anymore.
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Unread 09-17-2005, 02:44 PM   #7
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i do fat up... cause if ya do it fat down, it sticks to the grate and peels off when you remove it.


fat down for briskets though.
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Unread 09-17-2005, 02:57 PM   #8
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I do mine Fat Side UP.

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Unread 09-17-2005, 04:23 PM   #9
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Depends on which way the "K" is facing.
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Unread 09-17-2005, 04:53 PM   #10
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I do fat up for the same reason that has already been mentioned. The fat on the butts gets stuck to the grates.
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Unread 09-17-2005, 06:28 PM   #11
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I like 'em butt up!

wait...

That wasn't the question, was it?

Oh... Pork butts! Fat side up. Prok fat seems to render better than beef fat, and it seems to get into the meat a little to keep things moist.
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Unread 09-17-2005, 06:34 PM   #12
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Actualy, I do mine 1/2 up & 1/2 down. I always rotate everything I cook.
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Unread 09-17-2005, 06:53 PM   #13
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I done butts both ways and haven't seen a difference yet. The internal fat is thick enough that it's not a basting issue, but it might just stick to the grates.
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Unread 09-17-2005, 08:12 PM   #14
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Fat side down but I do turn 3 times during first 6 hrs.
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Unread 09-17-2005, 08:17 PM   #15
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lol@mista!
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