Fat side up or down?

Discussion in 'Pork' started by shriv, Jul 21, 2009.

  1. shriv

    shriv Fire Starter

    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.)
  2. fired up

    fired up Smoking Fanatic OTBS Member

    I have done both and couldnt tell the difference.
  3. bigsteve

    bigsteve Master of the Pit

    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.
  4. bman62526

    bman62526 Smoking Fanatic

    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. [​IMG]

    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.
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Yes, I vote YES
  6. bman62526

    bman62526 Smoking Fanatic

    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
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    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.
  8. shriv

    shriv Fire Starter

    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.
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I like to take the fat off completely.
  10. geek with fire

    geek with fire Master of the Pit OTBS Member

    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.
  11. mikey

    mikey Smoking Fanatic

    I'll second that. ^^^
  12. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    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.
  13. the dude abides

    the dude abides Master of the Pit OTBS Member

    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.
  14. billbo

    billbo Master of the Pit OTBS Member

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

    bigsteve Master of the Pit

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

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

    morkdach Master of the Pit OTBS Member

    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[​IMG]
  17. mikey

    mikey Smoking Fanatic

  18. flash

    flash Smoking Guru OTBS Member

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

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