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Fat side up or down on butt

Fat side up or down for a butt on direct heat smoker. (uds,BGE)

  • Up

    Votes: 0 0.0%
  • Down

    Votes: 0 0.0%

  • Total voters
    0
  • Poll closed .

lookwow

Smoke Blower
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Joined Jan 3, 2011
I know there are topics about it just want to see where people poll. Normally i do them up but might try something different this weekend.
 

i is a moose

Smoking Fanatic
357
14
Joined Feb 14, 2011
Depends:

If the heat source is offset, then I'll do it fat-side up, so it's "basting" the meat. On my WSM, I place it fat-side down to shield the meat for the more direct heat.
 

oldschoolbbq

Legendary Pitmaster
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I do all my meat with the fat up as I like the juices to seep through it;however, take a look at Al's thread on the ham he did. I will try that sometime so I may save time at the table



Have fun and,
 

Dutch

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For me it depends on which unit I'm using. If it's the Lang then it fat side up. If it's the GOSM, the ECB or the electric UDS it's fat side down to act as a buffer on the occaional heat spike-maybe not so much with the electric but then habits are hard to break.
 

irie

Meat Mopper
202
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Joined Oct 11, 2010
I have always cooked butts on my WSM with the fat side up, I am with the train of thought that as the fat cap begins to melt it will help keep the meat juicier. Plus I feel like it can't hurt to have the exposed side of the shoulder bombarded with rising smoke!
 

SmokinAl

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Fat side up here too.
 

bbqking

Newbie
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Joined May 27, 2010
Depends on the shoulder. Fat side down if there's enough marbling in the cut I'm smoking and vice-verse if not. I've never had a bad one though!


Kent
 

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