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pork loin fat cap, up or down?

post #1 of 11
Thread Starter 

I have a pork loin on the top rack above a boston butt in a brinkman vertical smoker,  Since it was on top and had the boston butt between it and the coals and would not be in as long I figured I would put the fat cap up,  does that sound right?

post #2 of 11

Some say fat cap up and some say down and some change half way though the smoke. There is no wrong way to do it. its a personal preference thing.

post #3 of 11

that is a great debate question, a # of people like the fat cap up, so as it smokes the fats breakdown and soak into the meat, others say cap side down.   i have seen alot of posts for pork shoulders and the same question.  most of the people would say it would be up to you.  

post #4 of 11
Thread Starter 

it will stay up today

post #5 of 11

Different people have different ideas on the cap up or cap down thing I say try it both ways and see which you prefer or if you can tell a difference at all

post #6 of 11

I put it to the handy dandy search tool here and got a good bit of reading for ya!!!

 

 Have a great day!!

 

  Craig

 

http://www.smokingmeatforums.com/search.php?search=fat+cap%2C+up+or+down 

post #7 of 11

Personal preference, I keep it up so it bastes the meat.

post #8 of 11



 

Quote:
Originally Posted by SmokinAl View Post

Personal preference, I keep it up so it bastes the meat.



See what I mean Al keeps it up and I generally keep it down so its really personal tastes and preferences. Oh the other one you need to try when doing a pork but is to score the fat cap and try smoking with it up and see if you think that makes any difference.

post #9 of 11

 

UP for sureBeer.gifBeer.gifBeer.gif

post #10 of 11
Quote:
Originally Posted by SmokinAl View Post

Personal preference, I keep it up so it bastes the meat.


X2

post #11 of 11
I kept the cap up yesterday and my loin was so tender and juicy. I listened to al recommendation and it turned out nice
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