Fellow smokers I have a question before my smoke. I am planning on putting the pork shoulder on the smoker about 6am tomorrow morning and I have one question, and I know its a novice question:
When the butt goes on, should it be fat side up or down? My thought is that fat side up would allow the "melting fat" to keep the meat moist. The shoulder is basking in rub goodness now, so I have 24 hours to get all the answers from you guys and gals. Thanks
When the butt goes on, should it be fat side up or down? My thought is that fat side up would allow the "melting fat" to keep the meat moist. The shoulder is basking in rub goodness now, so I have 24 hours to get all the answers from you guys and gals. Thanks