Do you prefer BUTT up or down?

[7mm08]

Get your mind out of the gutter! Ha!
Smoking a butt this weekend and I'm talking about the fat pad..... up or down
Will be going in an EGG 240 degrees until it hits 195 is my plan

Thanks!

 

[WTM]

up. i also trim out the tiger muscle and smoke it seperate, but thats just me. some in my crew like that muscle sliced instead of the rest of the pulled pork.

 

[GreyGoose]

Fat side down ,low and slow.Got a buddys that does his up and says fat marinates as it cooks.Honestly i can not yell much dirrerence

 

[chris1976]

Always fat cap up


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[Pennywise67]

In my UDS smoker I always go fat cap down, helps insulate the meat from the heat source. In my cabinet smoker I go fat cap up since the heat is a reverse flow.

 

[DennyB]

I always trim most of it off and freeze the "quality" fat for sausage.

 

[dhpro]

I usasly start with fat down 1st half of cooking time then I wrap in 2 layers of good aluminum foil then flip fat to top and finish cooking letting it slowly seep back into the meat

 

[Forvols]

Fat side up. I trim off some the hard or really thick fat. Also take it to 200-205 before pulling from smoker.

 

[Bucket]

Fat side up. I trim off some the hard or really thick fat. Also take it to 200-205 before pulling from smoker.

Same here. Several years ago a friend with a BBQ business told me 197 was the magic temp where lots of the fat renders out, so I always try to get to 200 and then maintain that for a bit before pulling it.

 

[7mm08]

Just As I thought. 50/50. I went with up this time. We'll see as it's on the egg this AM.

THANKS for input!

 

[WTM]

butts are hard to screw up. :tu: