Pulled Pork Position

jimmybh

Fire Starter

Original poster

Mar 2, 2013

65

13

• Mar 28, 2013

• #1

I've read methods of placing the butt fat side up or placing the butt fat side down. Both methods cited plausible reasons. Fat side down reasons that the fat shield protects the underside, closest to the heat, from drying out and that the inner fats are enough to keep the butt moist from the top down. Fat side up suggests that the fat side up will act as a natural baster. I welcome the voices of experience. Thanks

 

ryschoo

Fire Starter

Feb 9, 2013

62

41

Phoenix, AZ

• Mar 29, 2013

• #2

I usually do fat side up but I also trim most of the fat cap off before I rub it down. You'll end up trimming the fat off eventually and I find it is much easier to do before it is cooked. A pork butt has enough fat running through it you shouldn't have a problem with keeping it moist regardless of the fat cap position. Just take it low and slow and you'll do fine.

 

jimmybh

Fire Starter

Original poster

Thread starter

Mar 2, 2013

65

13

• Mar 29, 2013

• #3

Thanks for the information.

 

dewetha

Smoking Fanatic

Aug 21, 2011

737

16

Chicago - south Burbs

• Mar 29, 2013

• #4

I think that all the fat up and down is just preference. If low and slow render fat out of the meat, how can it simultaneous absorb fat? Makes no sense to me. I can see that fat side down over a close dry heat source can prevent burning but other than that. Eh. Cook choice.

I trim all my fat off and they come out just fine.

 

jimmybh

Fire Starter

Original poster

Thread starter

Mar 2, 2013

65

13

• Mar 29, 2013

• #5

Thanks, appreciate your experience and advise.

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Mar 29, 2013

• #6

I trim as much fat off as I can...

It has no effect on how it turns out...

But lots more delicious bark!!

                Craig

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 29, 2013

• #7

fpnmf said:

I trim as much fat off as I can...

It has no effect on how it turns out...

But lots more delicious bark!!

                Craig

Click to expand...

I'm with Craig on this one!  Trim off the fat cap and don't worry about which side is up and which is down!

Good luck,

Bill

 

smokedreb

Smoke Blower

Aug 2, 2012

104

11

Great Falls, MT

• Mar 29, 2013

• #8

yeah just don't burn your butt

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Mar 29, 2013

• #9

It somewhat depends on the smoker being used...so you may get different opinions based on the type of equipment someone is using.

It's also personal preference.

I trim all the fat and throw the fat in the drip pan. Personally I believe the fat wastes energy and time by prolonging the cook and robs the meat of flavor penetration from the rub and smoker.

I will even flip/rotate the meat at times

Some folks leave it on and go fat down on some type smokers as a shield to keep the meat from burning.

Some folks go fat up  and claim it self bastes the meat, I don't buy into this one ... the meat is already "Basting" itself from the inside.

Some remove all the fat to increase surface area for bark formation.

However with that said, there is no wrong way if the end result is satisfactory.