Fat Cap, Up-Down or None at all

Midnight Smoke · 02-07-2009, 06:16 PM

Evening all!

I was thinking about trimming my Butt pretty good. I think the bark would be better. Picked up a real nice Marbled Butt, so I think there is plenty interior fat for flavor.

What ye say?

Bbq Bubba · 02-07-2009, 06:28 PM

Cooking direct? Leave it.

Indirect? Remove it.

Midnight Smoke · 02-07-2009, 06:32 PM

Quote:

Originally Posted by Bbq Bubba

Cooking direct? Leave it.

Indirect? Remove it.

Thanks,

Indirect on the Egg. I have never trimmed mine and always thought there was an excessive amount of fat.

TheDirtyBurger · 02-07-2009, 07:04 PM

I have been doing my fat down indirect on the egg lately (the boss does not like it fat up because "its too greasy". I hate taking it off the egg because the fat sticks to the damn grid and makes a mess. I think I am going to start trimming it off as well. Thanks for posting this, now I feel more confident!
tim

1_T_Scot · 02-07-2009, 07:26 PM

I like Fat down on the Fake egg.

bigabyte · 02-07-2009, 08:00 PM

You have to put the fat cap in the middle of the meat.

HeSmellsLikeSmoke · 02-07-2009, 08:09 PM

I have been toying with the idea of putting the brisket (I meant butt) in a shallow pan, but lifted off the bottom with a trivet. Since it will be indirect as well as protected from the heat from below by the pan and the egg radiates heat from the top, I think going fat cap up makes the most sense.

Has anyone else done it this way in a ceramic?

(I know that Ed (Kickassbbq) does them in a pan all the time, but don't believe that he bothers with lifting them off the bottom of the pan.)

bigabyte · 02-07-2009, 08:23 PM

Chit, stupid me thought we were talking about brisket. Trim the fat cap. There's plenty more fat all throughout that butt. Get as much outside fat off as you can WITHOUT following it down into the inner muscles. This will give you more bark. After first trying it this way I have never gone back to not trimming. It's just a waste of rub and potential bark to leave it on.

garyk1398 · 02-07-2009, 08:39 PM

Quote:

Originally Posted by bigabyte

Chit, stupid me thought we were talking about brisket. Trim the fat cap. There's plenty more fat all throughout that butt. Get as much outside fat off as you can WITHOUT following it down into the inner muscles. This will give you more bark. After first trying it this way I have never gone back to not trimming. It's just a waste of rub and potential bark to leave it on.

^^what he said^^^ I always trim my butt!

zydecopaws · 02-07-2009, 10:11 PM

I decided not to trim the fat for my Superbowl cook, and although the results were pretty good, I think the trimmed versions I did in the past were better. There is enough fat in the butts to not worry about losing any flavor from removing the cap...

Desert Dweller · 02-07-2009, 10:48 PM

I have 16 6 pound butts to do for next Saturday's dinner, and every one of them will be trimmed...

SmokeWatcher · 02-08-2009, 06:51 AM

I always keep the fat cap down in my UDS. Makes kind of a "heat shield" out of it.

thillin · 02-08-2009, 07:02 AM

I trim the cap off also before it goes in the egg.

Brian in Maine · 02-08-2009, 10:13 AM

I trim my butts. I cook on WSMs, with a foiled water pan with crumpled foil balls under the foil. And I flip them over half way through the cook.
I cooked 2 butts, one trimmed, and the other cooked fat up, and brought some to work for a blind taste test. Nobody knew what the difference was between the 2, and they prefered the trimmed 4 out of 5.
Plus as mentioned you get alot more bark.

Puppyboy · 02-08-2009, 12:10 PM

On a butt, I leave the fat cap on and down. Afterwards I slice it off and give it to my dog. He really likes it.

02-07-2009, 06:16 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Fat Cap, Up-Down or None at all Evening all! I was thinking about trimming my Butt pretty good. I think the bark would be better. Picked up a real nice Marbled Butt, so I think there is plenty interior fat for flavor. What ye say? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

02-07-2009, 06:28 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Cooking direct? Leave it. Indirect? Remove it. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

02-07-2009, 07:26 PM	#5
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	I like Fat down on the Fake egg. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

02-07-2009, 08:00 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	You have to put the fat cap in the middle of the meat. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-07-2009, 08:09 PM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I have been toying with the idea of putting the brisket (I meant butt) in a shallow pan, but lifted off the bottom with a trivet. Since it will be indirect as well as protected from the heat from below by the pan and the egg radiates heat from the top, I think going fat cap up makes the most sense. Has anyone else done it this way in a ceramic? (I know that Ed (Kickassbbq) does them in a pan all the time, but don't believe that he bothers with lifting them off the bottom of the pan.) __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 02-07-2009 at 08:42 PM..

02-07-2009, 07:04 PM	#4
TheDirtyBurger Got Wood. Join Date: 12-02-08 Location: Chicago, IL Downloads: 0 Uploads: 0	I have been doing my fat down indirect on the egg lately (the boss does not like it fat up because "its too greasy". I hate taking it off the egg because the fat sticks to the damn grid and makes a mess. I think I am going to start trimming it off as well. Thanks for posting this, now I feel more confident! tim

02-07-2009, 08:23 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Chit, stupid me thought we were talking about brisket. Trim the fat cap. There's plenty more fat all throughout that butt. Get as much outside fat off as you can WITHOUT following it down into the inner muscles. This will give you more bark. After first trying it this way I have never gone back to not trimming. It's just a waste of rub and potential bark to leave it on. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-07-2009, 10:11 PM	#10
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA Downloads: 0 Uploads: 0	I decided not to trim the fat for my Superbowl cook, and although the results were pretty good, I think the trimmed versions I did in the past were better. There is enough fat in the butts to not worry about losing any flavor from removing the cap... __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

02-07-2009, 10:48 PM	#11
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	I have 16 6 pound butts to do for next Saturday's dinner, and every one of them will be trimmed... __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

02-08-2009, 06:51 AM	#12
SmokeWatcher is one Smokin' Farker Join Date: 05-06-07 Location: Florence, Az Downloads: 0 Uploads: 0	I always keep the fat cap down in my UDS. Makes kind of a "heat shield" out of it. __________________ Never miss an opportunity to shut up. UDS #1 UDS #2 Weber Platinum http://www.bbq-brethren.com/forum/album.php?u=4647

02-08-2009, 07:02 AM	#13
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	I trim the cap off also before it goes in the egg. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

02-08-2009, 10:13 AM	#14
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	I trim my butts. I cook on WSMs, with a foiled water pan with crumpled foil balls under the foil. And I flip them over half way through the cook. I cooked 2 butts, one trimmed, and the other cooked fat up, and brought some to work for a blind taste test. Nobody knew what the difference was between the 2, and they prefered the trimmed 4 out of 5. Plus as mentioned you get alot more bark. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

02-08-2009, 12:10 PM	#15
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	On a butt, I leave the fat cap on and down. Afterwards I slice it off and give it to my dog. He really likes it. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

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