OK, one more question for first time butt cooker

Vanzo

This is probably a stupid question but I gotta ask.....the 5.5 butt I just had cut has a thick slice of fat on the bottom....do I cook it with the fat down? or up?

Well, I told you it was a stupid question!!!

Vanzo

NC-CDN

People do both. I personally cut a vast majority of the fat off, but do leave a layer. I cook mine fat side up! Drip pan below with a platesetter.

Grandpas Grub

 
I cook fat cap down and don't trim and put several cuts through the fat cap.

GG

fishlessman

down so it doesnt wash the rub off as it melts. i get mine with the fay mostly removed around 7 pounds

gdenby

If the fat is more than 1/2", I'd trim some off.

My preference is for fat side up, because I think the bark that forms there is best. When I do fat side down, often some of the bark sticks to the grill when I lift the butt out.

You could cause a warp in time and space, and cook it on its side so fat was nether up or down

fishlessman

what sticks to the grid is for the cook to sample from

Vanzo

Ok thanks a lot...now I'm totally screwed up!! LOL! Guess I'll just experiment and cook this one fat down and the next one fat up and see which one I like best.

And then I'll do one on its side as suggested and see if that causes a time warp as promised!!


Vanzo


ps....remember my neighbors in Tuscaloosa, Alabama who are trying to recover from the tornado. Prayers are most welcome.

Rascal

You'll hear both fat up & down, butt either way, you should have a drip pan underneath with some liquid in it to prevent the fat from burning and stinking up your cook.
8 - ( Aside from mixing some wood chips in with the lump (perhaps apple) I like to throw a few chunks of onion in the fire now & then. They produce a great aroma and if nothing else will have your neighbors drooling all over themselves!!

Vanzo

directly into the fire?

Rascal

You got it, my second favorite aroma on this planet!!

GeorgiaBorn

Definitely not a stupid question. I never trim a butt and always cook them fat down. I find that cooking fat down, keeps the nice bark intact that will develop on the top and sides of the butt. Honestly, I don't see an advantage to cooing fat up but some do, I suppose.

TRPIV

Agreed, not a stupid question. I've done both, Fat up and fat down.

No notable difference.

Don't over think it. It's just bbq'n.

T

transversal

Ah yes!! RRP talked me into trying that when I did my first BGE turkey. Now, I don't wanna light the lump without having a humongous onion on hand to totally enthrall the neighborhood.

TRPIV

Curious. I'm going to have to try this the next time I cook.

White, Yellow, or Red? :laugh:

T

Egghead Willie

I have done about 8 butts now and all with the fat down. All came out great so I stick with wht works for me.

Egg Juju

Are you getting the impression that it will work either way?

I like to slice the fat in a diamond pattern, called crowning, just because it looks pretty and I can get some more rub in there. I never trim it and the fat side is up. I have a few friends that would eat the bark and fat and nothing else if I let them. You know the flavor is in the fat.

Rascal

I've always used white. A few quartered slices slipped through the grid every now & then works great!

SlowMotion

I always cook my butts fat side up with indirect heat. As the butt cooks thru the plateau the fat will render and help keep the meet moist. Hard fat will not render and must be trimmed off.

I cook my butts at 240 degrees pit temperature, keep in mind that some butts will finish fast and some will take forever. The plateau runs between 140 & 170 degrees internal temp.

Wrap butts with foil at 172 degrees internal temp / continue to cook. Pull butts off of cooker at 195 to 200 degrees internal temp and place in hot cooler for 1 hour.