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Pork Butt: Fat cap up or down?

alyndalynd Posts: 130
edited May 2012 in EggHead Forum
Does it even really matter at all?

Comments

  • lousubcaplousubcap Posts: 14,864

    Done both ways and doesn't matter from a cooking perspective-I generally put fat cap down so if anything sticks to the grid it's the fat side.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Mighty_QuinnMighty_Quinn Posts: 1,878

    Done both ways and doesn't matter from a cooking perspective-I generally put fat cap down so if anything sticks to the grid it's the fat side.


    +1
  • xraypat23xraypat23 Posts: 421
    fat cap down only because you get better bark from the non fat cap side. IF you trim it very thing i'd start fat cap down and flip mid way thru, right around when you hit the stall.
  • RenoReno Posts: 12
    I put fat cap up and use the BGE pizza peel to get butts off Egg. It's the same idea with cooking brisket. All of that fat is going to flow down into the meat and give it more flavor and tenderize. However, opinions are like elbows.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I put fat cap up and use the BGE pizza peel to get butts off Egg. It's the same idea with cooking brisket. All of that fat is going to flow down into the meat and give it more flavor and tenderize. However, opinions are like elbows.

    That's a myth Reno...the outside fat actually runs off...see your drip pan...It doesn't magically go into the meat. The moisture you're seeing when you pull the pork is all the collagen inside the meat broken down.
  • Smokin_TroutSmokin_Trout Posts: 463
    I cut the fat off the meat before putting it on. Still comes out juicy, with more bark.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I cut the fat off the meat before putting it on. Still comes out juicy, with more bark.

    Yup
  • alyndalynd Posts: 130
    does the hunk of meat need to be at room temp. before putting it in the egg?  does that matter at all or can it come straight out of the fridge?
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Doesn't really matter...
  • lousubcaplousubcap Posts: 14,864
    does the hunk of meat need to be at room temp. before putting it in the egg?  does that matter at all or can it come straight out of the fridge?
    As Mighty_Quinn says-from a cooking perspective it doesn't matter-a potential benefit to going straight from the frig is that the smoke ring only forms when the meat temperature is below around 140*F-so you get more time for that with a colder hunk of meat. FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    True Lou...you can even go strait from the freezer to keep it below 140 even longer...
  • BOWHUNRBOWHUNR Posts: 1,482
    I trim the fat off mine too.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • Rich_ieRich_ie Posts: 268
    I trim the fat off mine too.

    Mike
    Me too. 
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