Trying fat side down today

[smokininidaho]

Got a 6lb. boston butt on the weber smokey mountain today and trying fat side down for the first time trying for a little better bark. Not much of a fat cap so may not make a difference. Rubbed with applewood rub and stubbs, a little garlic powder and tony c's. Smoking with good old kingsford blue, some royal oak and some nice apple wood I just picked up for a good deal, lots of apple and cherry orchards up here and you can pick up some nice seasoned wood on the cheap. Will try to get some pics up later. Last 6 pounder I did took 12 hours at 240 to hit 205, hope this one is more like 9, who knows, time will tell.

 

[Rafter H BBQ]

Sounds good, enjoy the smoke ! Thumbs Up

 

[themule69]

Sounds like a plan. I always go fat up so I look forward to hearing what you think.

Happy smoken.

David

 

[smokininidaho]

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• smokininidaho
• Sep 7, 2014

About 6 hours in and smells great! Now to foil or not to foil, that is the question. Have never foiled but never done fat side down either.

 

[bryonlr]

I always foil but to each his own.  I really think it tenderizes the meat, but if left in foil to long it will dry it out.

 

[brooksy]

I have never foiled a butt and it always turns out juicy and fall apart. Forgo the foil and just enjoy the cook.

 

[JckDanls 07]

I know it's to late.. but if your after bark.. foil will ruin it (no bark)....

 

[smokeburns]

When I foil I always save the last hour of the cook to un foil it and put it backin naked, and that last hour usually brings back that nice bark. I've been contemplating the next time I do a brisket if I should wrap it in butchers paper from the 165 to all the way to 195 area. Has anyone ever tried butchers paper and if you do , do you still have a decent bark?

 

[smokininidaho]

Thanks guys, took 11.5 hours to hit 202 , pulled it and now resting wrapped in foil. Wife took a sample and now she loves me, imagine that! I've got my favorite slaw and can't wait to chow down.

 

[themule69]

 
Thanks guys, took 11.5 hours to hit 202 , pulled it and now resting wrapped in foil. Wife took a sample and now she loves me, imagine that! I've got my favorite slaw and can't wait to chow down.

Happy smoken.

David

 

[chef jimmyj]

Have you noticed a difference in juiciness or texture? The theory behind fat up is the melting fat bastes as it melts. I have seen that most WSM guys smoke fat down to provide a layer of protection from the heat...JJ

 

[oldschoolbbq]

Yeah . How was the fat down , looked decent.

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