Help! The fat cap burned?!!!!

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Meat Mopper
Original poster
May 21, 2008
China Grove, NC
I had something happen to me this morning that has never happened before.  I smoked 4 shoulders like I always do on my BBE(Big Brown Egg) that I got at a Academy sports.  I never have had any issues until today.  I smoked them to they reached 165 degrees(like I always do).  Wrapped and placed them back on the Egg and took them off at 200 degrees (again like I always do).  Took them off and let them rest.  So I went to take a look and the fat cap was burned bad.  The temp on and in the Egg said it was 250 degrees and the probe in the meat reached 200 degrees like always.  The fat cap was burned but, the meat all the way to the fat cap was good and Delicious.  

I'm dump founded as to how this happened.  It was raining all day hard but, it was under a pop-up tent.

So how did this happen and how not to let it happen again?  Any suggestion would be very appreciated.


Fat cap burned on all 4 ??

Are you sure the smoker temp was only 250* ??

I would think the temp would have to get a lot higher to burn the fat cap.

Did you change anything in the Rub or anything you put on the pork? Did only the Fat burn or was the rest of the bark burnt?...JJ
I did use apple juice and spritzed the butts prior to putting them in foil.  The fat cap is the only thing that burned.  The meat was very tasty and had a great bark on them.  But, it still smelt like burnt fat.  I think the reason it burned was, because it was pouring down rain outside and I had to open the vents to get the smoker up to 250 degrees.  So, the thermometer might have said 250 but, it could have been hotter inside the egg. It was very strange because, the egg usually does real well.  When I pulled the butts, they came out great but, the fat cap was black and hard crispy like. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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