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Pork shoulder: fat side up?

post #1 of 12
Thread Starter 
I'm smoking my first picnic pork shoulder. Is it like a brisket where I'd want the fat side up? Thank you
post #2 of 12
I always put the fat side down. It's just a matter of preference.
post #3 of 12
I always put the fat down and have great results. Good luck and let us know how it turns out!!
post #4 of 12
Depends on the smoker. If it a reverse flow put it fat side down. If a pellet or electric put it fat side up.
post #5 of 12
I use an MES 40. Always fat side down. Meat is not a sponge, the fat just rolls down the meat, in the process keeps a bark from forming, and it's difficult enough to get a nice bark in an electric smoker.
post #6 of 12

I trim the fat off, put it fat side up and put the fat on a rack above the meat so it drips on it & bastes it while it cooks.


Always get good bark this way.



post #7 of 12
Thread Starter 
Well that's 3 fat side down to 1 fat side up. I'm using a mes 30. I sure appreciate the help. On briskest I always go fat side up. So here we go, fat side Down. I'll keep you posted.
post #8 of 12
Thread Starter 
I debated using my Ok Joe offset but it super windy here in SW Kansas. Beautifull day though!
post #9 of 12
Fat side down in my WSM
post #10 of 12
Since I can't decide I smoke it standing. Takes a while to prop it up. And still can't sleep at night since I don't know if fat should face left, right, backward or forward.
post #11 of 12
You are over thinking it.. a pork butt is very forgiving
Make a decision and stick to it. I bet it comes out great
Smoke til 160 wrap add 1/2cup apple juice put back on till 205. Take off let it rest. Then call me.. I will be right over!!
post #12 of 12

One my side-fire-box fat cap up, on the wsm fat cap down. 




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