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Fat side up or down? - Page 2

post #21 of 31
ok i'll get untechnical- if it's a junk brisket w/ a 4"fat cap & a bad fatstreak through the middle- i'll try to trim a couple inches of the cap & go fat up for 3-4 hrs.,then when i flip(i always use a drip pan,inject w/ balsamic,worchy,& beer)i lay the 1/2 seared(this is new & worked well)fat chunks on top of the fat side down brisket, flip every 3-4 hrs after that, & use 1 hard(both sides) seared fat chunk for the pintos.after a few hours -place in covered pan w/ the juice & cook some more- let rest before slicing, or pull right then- the temps & times depend on the quality of the cut, the time on the pit, & the temp. but thats just me and what works for me.
post #22 of 31
i have decided to put mine on the side a long time ago so i dont have to think about which is better. seems to have worked so far!!!!!biggrin.gif
post #23 of 31
so true buzzard- the "tater salad" should get the middle- lol & aloha to the denton hwy from a port a. native residing in the land of "a still behind every hill".
post #24 of 31
Bone side up or boneside down? PDT_Armataz_01_11.gif
post #25 of 31

Thanks for the question and all the useful replies! Its 2015 and I am still benefiting from this conversation.

post #26 of 31
Last butt I did fat was down. Took ot to 202*, cap literally peeled off.
post #27 of 31
Quote:
Originally Posted by FordPrefect View Post
 

Thanks for the question and all the useful replies! Its 2015 and I am still benefiting from this conversation.

 

I'm sorry, what did you say the towel was for?

post #28 of 31
Quote:
Originally Posted by gypsyseagod View Post

ok i'll get untechnical- if it's a junk brisket w/ a 4"fat cap & a bad fatstreak through the middle- i'll try to trim a couple inches of the cap & go fat up for 3-4 hrs.,then when i flip(i always use a drip pan,inject w/ balsamic,worchy,& beer)i lay the 1/2 seared(this is new & worked well)fat chunks on top of the fat side down brisket, flip every 3-4 hrs after that, & use 1 hard(both sides) seared fat chunk for the pintos.after a few hours -place in covered pan w/ the juice & cook some more- let rest before slicing, or pull right then- the temps & times depend on the quality of the cut, the time on the pit, & the temp. but thats just me and what works for me.
Sounds too much like work for me lol...
post #29 of 31
I do fat side down.
1. It results in a better bark
2. The meat should be moist enough with the internal breakdown.
3. I don't like the extra fat soaking into the meat.
4. If you want to catch the juices, put a pan beneath and collect, separating the fat off.

In the end, it's individual preference. This is just my $0.02. Joe
post #30 of 31
Go to Sam's Club and buy the double pack of shoulders. Prep them the same way but smoke one with fat cap up and the other with fat cap down. Be sure to put a toothpick or something in one of the them so they don't get confused when you take them off. Let both of the rest for the same period of time. Foil 'em and wrap in towels and place in a cooler. Pull them into different containers. If you sauce them, do both with the same sauce.

See which one you like best.
post #31 of 31

I actually prefer fat side off!  On the last one I smoked I cut the fat layer off. More bark, more flavor, more goodness. No downside at all...

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