I see that there are varying opinons about fat cap up/down/removed.I would think that leaving the fat cap on and up would help keep the meat moist and not dry out on top. Opinions?
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I agree, that is how I do mine. Fat Cap up not removed. To me fat equal flavor. I suggest you try it a few ways and then you will have your way after that.I see that there are varying opinons about fat cap up/down/removed. I would think that leaving the fat cap on and up would help keep the meat moist and not dry out on top. Opinions?
The logic is that if it's up then the fat will drip over the whole piece of meat and keep it moist. If you use a vertical cooker some place it down so it can help shield from the direct radiant heat....i.e drum smokers which is what i'm now using. In my case the last one i cooked i had a water pan directly under the butt so i put it fat cap up, if i didn't use the water pan under the butt then i'd go down. The last few hours i pulled my pan so it develops the bark and crisps it up.I see that there are varying opinons about fat cap up/down/removed. I would think that leaving the fat cap on and up would help keep the meat moist and not dry out on top. Opinions?
Definitely get a digital thermometer you can get one at Wal-Mart pretty cheep or most any BBQ section of any big box store, Home Depot, Lowes Etc. ... Honestly WM is where I got both of mine and they were like 15 bucks each they work great. found them right in the BBQ section. The ones I have are Backyard Grill brand nothing fancy ...Few questions about this post...
I have a MES 30"... should I get a digital thermometer also? Can you link me to an inexpensive one that will work for this?