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View Full Version : Butt - Fat up or Fat down?


BrooklynQ
09-17-2005, 11:43 AM
When cooking butt - do you do it fat side up or fat side down?

1. Fat up
2. Fat down
3. Doesn't matter

chad
09-17-2005, 11:44 AM
I used to do fat up - but started fat down to protect the bark.

BrooklynQ
09-17-2005, 11:45 AM
Damn Dave -that was a fast answer. You responded faster than I could put the poll up.

icemn62
09-17-2005, 11:46 AM
I used to do fat up - but started fat down to protect the bark.

I agree, the last one I did had fantastic bark.

qman
09-17-2005, 01:34 PM
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.

jminion
09-17-2005, 02:39 PM
There is much more internal fat in Butt I haven't found it makes a difference. I take all the external fat off anymore.
Jim

BBQchef33
09-17-2005, 02:44 PM
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.

BBQ_MAFIA
09-17-2005, 02:57 PM
I do mine Fat Side UP.

Guido

Bigmista
09-17-2005, 04:23 PM
Depends on which way the "K" is facing.

dapittboss
09-17-2005, 04:53 PM
I do fat up for the same reason that has already been mentioned. The fat on the butts gets stuck to the grates.

Ron_L
09-17-2005, 06:28 PM
I like 'em butt up!

wait...

That wasn't the question, was it? :shock: :oops:

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.

Bigdog
09-17-2005, 06:34 PM
Actualy, I do mine 1/2 up & 1/2 down. I always rotate everything I cook.

Arlin_MacRae
09-17-2005, 06:53 PM
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.

Chick'n Pig BBQ
09-17-2005, 08:12 PM
Fat side down but I do turn 3 times during first 6 hrs.

Samichlaus
09-17-2005, 08:17 PM
lol@mista!

chargriller
09-17-2005, 09:25 PM
Fat down, never had an issue with sticking to grate.

Might try once with fat up, just to see what happens.

Trout_man22
09-17-2005, 09:32 PM
Doesn't matter I let the fat run to the bottom and catch on fire

rookiedad
09-17-2005, 09:34 PM
i trim off all the fat and apply the rub. butts still render alot of fat and the surface area that results in bark is increased.
phil

VitaminQ
09-17-2005, 09:39 PM
I've always done 'em fat down. No good reason, but I always like the bark.

racer_81
09-17-2005, 09:54 PM
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.

What He Said Mod

Besides, I hate it when my butt sticks to the grate.

Wayne
09-17-2005, 10:02 PM
Fat up or fat down will probably not yield very different results, but whatever you do put a pan of beans below the roast to catch all that wonderful flavor as it drips off of the meat. I usually cook mine with the fat on top so the fat will render out and self baste the meat. Never tried it fat down...maybe next time. I have a feeling that any self basting would result from capillary action rather than gravity.

rbsnwngs
09-18-2005, 05:54 AM
fat side up for me

Bill-Chicago
09-18-2005, 09:50 AM
I used to do fat up - but started fat down to protect the bark.

agree

same as briskets for me

down and dirty

Bill-Chicago
09-18-2005, 09:52 AM
i do fat up... cause if ya do it fat down, it sticks to the grate and peels off when you remove it.




Um, don't you want this?

When you pull it, your tossing the fat out, at least I sure do.

brdbbq
09-18-2005, 01:30 PM
Fat left on Grate=Maggot City

MoKanMeathead
09-19-2005, 12:01 PM
Obviously you have to clean the grate!! I cook them fat down since there is already enough fat in the meat. I would rather have the fat stuck to the grate than part of my meat stuck to it.

Mark
09-19-2005, 03:12 PM
There is much more internal fat in Butt I haven't found it makes a difference. I take all the external fat off anymore.
Jim

What Jim said. Besides, what's the point of rendering off the fat cap into the bottom of your smoker (fire hazard and clean-up hassel).

Sawdustguy
10-14-2005, 12:07 PM
Fat side up for us.......