so fat side down or up?

[onebadmofo]

Some say doesn't matter.  15 minutes from throwing this pork butt on and leaning towards fatty side up....anyone agree?

 

[scarbelly]

That is how I do mine 

 

[piaconis]

X2 Scarbelly, though I've heard of it done both ways.  My reasoning has always been that as the fat renders, it runs down the meat and kinda naturally bastes the bottom a bit.  Don't know how much truth there is to it, but I've never had a complaint about my pork butt.

 

[diggingdogfarm]

X3 Fat side up!

~Martin

 

[onebadmofo]

I went fat side up...

Current temp about 290 so making little adjustments on vent, then checking it 15-20 minutes later...down from 310 man that thing got hot quick!

 

[damon555]

I usually smoke with the fat side down...I'm not sure if it's right or not but I heard that the tenderness and juiciness of the meat is more a function of the fat that is already marbled throughout the piece not what's on the outside.....But I do think there is something to the statements about the outer layer of fat rendering down too......

 

[onebadmofo]

So it sounds like this is all personal preference.

Next time I'll try it down just to see if I prefer that....great site!

 

[jrod62]

I put my butts in a pan so fat side down. Also if going with hotter temp (275 -300) fat side down will help protect it from the high heat.

 

[dewetha]

on one side of the coin you had fat up the other fat down. I'm going to stand it on edge and say remove it!

I'm cooking two tomorrow. remove fat and rub down tonight. i'll let you know how it goes.

I do inject mine so there is that.

 

[piaconis]

If I were smoking it in a pan like jrod, I'd definitely do fat side down.  My smoker is a SFB with a baffle, so I don't have to worry about the same radiant heat issues from under it.

dewetha, I was actually planning to try one that way too.  I hear the bark is better that way, and the rub adheres better.

 

[s2k9k]

Lean trimmed butts..........no fat side!

http://www.smokingmeatforums.com/t/...n-gourmet-w-dry-smoke-chamber-q-view-finished

 

[ski-freak]

In my offset firebox sideburner I do fat side up in the food chamber (very indirect heat), but in my Weber 22.5 with a slow burning charcoal basket I do fat side down (hybrid indirect/direct heat). Both work great!

 

[rdknb]

I do mine fat side up also, but I bet it really makes no difference

 

[wjordan52]

I have always done fat side up, but the last time I smoked 2 butts w/ fat trimmed off and that side down, as mentioned above. Didn't taste any better or worse (after all, a smoked hunk of pork HAS to taste good

), but I did get the best bark I've ever gotten. Think I'll keep doing it that way until I see a reason to switch (again).

 

[chef jimmyj]

If lots of fat I trim to <1/4" then smoke Fat up. I don't eat Pulled Pork that often so I mix that Crispy, Rub seasoned Fat in with the meat for the Flavor. Pan Drippings get De-fatted before adding back... Everybody Loves it but my Cardiologist!...

...JJ

 

[jarjarchef]

I trim to about 1/8-1/4 inch and usually put the fat side up. I too mix the bark in and skim the fat off the juices and add to the PP.