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fat up fat down

post #1 of 9
Thread Starter 

i plan to smoke & 8lb pork butt Saturday for my wife to take to church sun. i halve a Lang 60 my nephew and i have disagreement over fat side up fat side down he claims up bastes the meat i say the sear off the revers flow plate ads flavor by the juices dripping on the hot plate and flavoring the meat  jk.gif

post #2 of 9

I always smoke mine fat side up for basting.

 

Some people put it fat side down to protect it, if they have a lot of high heat coming from underneath.

 

 

Bear

post #3 of 9

This is an age-old debate around here...but I'm same as Bear...I like to go fat side up for basting.  There's just as many who swear by fat down...either way, its all good!

 

Red

post #4 of 9

How many smokes have you done on your Lang? The reason I ask is you know your smoker better than anyone else. Now if your rf plate runs on the hot side I would recomend fat down to act like a cushion to prevent burning. You should do 2, one up one down just to see and end the debate, plus it's for the church leftovers can be donated.

post #5 of 9
Depends on your smoker.. my uds or minjwsm.. fat side down to protect. . In the propane smoker.. fat side up. The fat cap serves its purpose depending on what its cooked on..and what Gun says.. if your lang runs hotter underneath. .. protect.. if not.. slow and low and let it baste.
Let us know what you do and "who wins" the disagreement. .. I bet its a 50/50 pole...
Mike
post #6 of 9

Sounds to me like everybody agrees, just like I said. icon14.gif

 

 

Bear

post #7 of 9
Quote:
Originally Posted by Bearcarver View Post

Sounds to me like everybody agrees, just like I said. icon14.gif

 

 

Bear

 

Not me. biggrin.gif

In a vertical, in particular, with the heat source below the meat, I always go fat cap down be it charcoal, propane or electric. Kinda helps insulate the meat from the heat. There is more than enough fat in a butt for it to stay moist.  Now in a horizontal, I may still work with the fat cap up, but I have never own one so Mikey may be spot on.

post #8 of 9
Quote:
Originally Posted by Flash View Post

 

Not me. biggrin.gif

In a vertical, in particular, with the heat source below the meat, I always go fat cap down be it charcoal, propane or electric. Kinda helps insulate the meat from the heat. There is more than enough fat in a butt for it to stay moist.  Now in a horizontal, I may still work with the fat cap up, but I have never own one so Mikey may be spot on.

 

Thanks Flash!!

Another in agreement----Fat down to protect from heat. Fat up if protection is not needed.

 

 

Bear

post #9 of 9
Thread Starter 

cooked fat cap down between 225 and 240 took about 8 hrs. last 2.5 hrs. put in foil pan to get juices wife took to church sun. morning wormed juices pulled put in crockpot on warm put juice in whithi pork was told it was dilish. now i halve new problem little old ladys whith blue hair want me to cook them pulled pork (threre idea of pulled pork is to cook in crock pot) its become a contest to see who is firstth_INGardenbbq7.gif

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