Fat side up or down?

shriv

Fire Starter

Original poster

Feb 4, 2009

67

10

S Dakota

• Jul 21, 2009

• #1

I'm sure this has been asked a million times but I don't have it in my notes. Do you smoke your prok butts with fat side up or down? I think I've done both ways. (I'm betting down.)
Thanks,
Shriv

 

fired up

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OTBS Member

Dec 12, 2008

867

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Indianapolis,Indiana

• Jul 21, 2009

• #2

I have done both and couldnt tell the difference.

 

bigsteve

Master of the Pit

Feb 15, 2009

1,298

12

South West Florida

• Jul 21, 2009

• #3

Many smoke down, to guard against temp spikes. Many smoke up, to self baste the meat. And lately many are trimming the fat cap altogether.

So, neither fat up or down is wrong. Try it different ways as time goes by, and see what you like best.

 

bman62526

Smoking Fanatic

Sep 30, 2008

534

10

Decatur, IL

• Jul 21, 2009

• #4

Yes, a million times - and there is no answer...

I prefer down, as it helps insulate the meat from temp spikes. I am one of about 49.9% of the people that prefer this.

50.1% prefer fat side up, as it can help baste the meat as the fat melts off.

However, now I'm finding that I like to remove most of the fat altogether...because then I get get more rub on to the meat, and more bark.

 

smokebuzz

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Jul 14, 2006

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IOWA!!

• Jul 21, 2009

• #5

Yes, I vote YES

 

bman62526

Smoking Fanatic

Sep 30, 2008

534

10

Decatur, IL

• Jul 21, 2009

• #6

Wow, Big Steve...did I accidentally just say the exact same thing as you?

HA!!!!!!! Had no idea...there wasn't any responses to this thread when I started typing. lol

 

irishteabear

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Sep 22, 2008

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Downingtown, PA

• Jul 21, 2009

• #7

I take the fat cap off completely. You get more bark and I haven't noticed any difference in the finished butt. They have plenty of fat in them already.

 

shriv

Fire Starter

Original poster

Thread starter

Feb 4, 2009

67

10

S Dakota

• Jul 21, 2009

• #8

Thanks. I'm sure I've done it both ways since I can't remember which way. Tonight I'll try it removed and see if I like it.
Thanks,
Shriv

 

beer-b-q

Gone but not forgotten. RIP

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May 1, 2007

10,099

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• Jul 21, 2009

• #9

I like to take the fat off completely.

 

geek with fire

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Aug 5, 2007

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Rural out-skirts of Sedalia, MO

• Jul 21, 2009

• #10

The only time it makes a difference with me is if I do it in my drum. If so, I cook it cap down so that the direct heat under the cooking grate shields the meat. As far as the cap basting the meat, that's a non issue. Pork shoulders are so fatty internally, the don't need additional lube.

 

mikey

Smoking Fanatic

Aug 10, 2008

514

10

• Jul 21, 2009

• #11

I'll second that. ^^^

 

pignit

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Nov 3, 2008

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Lookin at the Great Smoky Mountains

• Jul 21, 2009

• #12

I'll third it.
I take all the fat I can get off of my butts and my packers. I smoke them fat cap side up. I've done it both ways side by side and couldn't tell any difference. Just the way I like to lay them in the smoker.

 

the dude abides

Master of the Pit

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Jul 12, 2008

3,525

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Des Moines, Iowa

• Jul 21, 2009

• #13

I'll fourth that. No point in smoking what you aren't going to eat. I'll trim most of it off so I can get the rub down onto the surface of the meat.

 

billbo

Master of the Pit

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Aug 19, 2007

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Upstate NY

• Jul 21, 2009

• #14

Down in the UDS, up in the ECB. I don't think it really matters though.

 

bigsteve

Master of the Pit

Feb 15, 2009

1,298

12

South West Florida

• Jul 21, 2009

• #15

I'll 5th (hic!) 5th that.

Took the fat cap off the last one, and it was still juicy and delicious.

 

morkdach

Master of the Pit

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Apr 8, 2007

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mid kansas

• Jul 21, 2009

• #16

what no fat no grease runnen out the bottom of smoker and you call it
Qif ya stand it on its side it'll work both ways

 

mikey

Smoking Fanatic

Aug 10, 2008

514

10

• Jul 21, 2009

• #17

Here's the first one I did using my "common sense" approach.
http://www.smokingmeatforums.com/for...92&postcount=1

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

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Chiefland/Cedar Key, Fl

• Jul 21, 2009

• #18

Down in the ECB and GOSM. You'll get more bark that way. Atleast I do.

 

joelowry

Newbie

Dec 16, 2010

27

10

Boston, Ma

• Dec 16, 2010

• #19

sorry i'm  just starting to smoke but i have  a few questions.  1. i'm having a hard time keeping the temp below 250 on my charcoal grill. this has the smoke box on the side. also i think i am pulling the meat off the grill to early. it does not fall apart like i have seen it done. i pull it off when the internal temp is at 140 degrees. plus with all the work i put in to this i thought it would taste better i must no be using enough rub or the wrong ingredients. please help me what do i need to do.

 

smokinstevo27

Master of the Pit

Aug 17, 2010

1,025

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Winston Salem NC in Ardmore between the two hospit

• Dec 16, 2010

• #20

try cutting back on the amount of charcoal you start with because it is much easier to add than it is to reduce. Also pork needs to be cooked to 160 at least saftey wise. The basic rule is 180 for slicing 190 to 200 for pulling.
 

joelowry said:

sorry i'm  just starting to smoke but i have  a few questions.  1. i'm having a hard time keeping the temp below 250 on my charcoal grill. this has the smoke box on the side. also i think i am pulling the meat off the grill to early. it does not fall apart like i have seen it done. i pull it off when the internal temp is at 140 degrees. plus with all the work i put in to this i thought it would taste better i must no be using enough rub or the wrong ingredients. please help me what do i need to do.

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