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Fat cap up or down?

tulocaytulocay Posts: 1,737

I'm going to put on a couple of 6.5lb butts tonight for an overnighter. Is there a preferred fat cap placement? Fat cap up or down?

Thanks for the advice.

LBGE, Marietta, GA

Comments

  • BudgeezerBudgeezer Posts: 575
    I go with down, that way as it melts it will not wash your rub away.
    Edina, MN

  • yellowdogbbqyellowdogbbq Posts: 381
    Down for me but it doesn't really matter.
  • TonyATonyA Posts: 567
    I think  finally believe I prefer up  ... If you have two similar, I'd love to see a one up, one down.  Worst case scenario, if you can really tell that much just blend them.
  • boatbumboatbum Posts: 1,273
    edited June 2013

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     

    Cookin in Texas
  • AcnAcn Posts: 1,745
    boatbum said:

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     

    +1

    LBGE

    Pikesville, MD

  • SmokeyPittSmokeyPitt Posts: 8,713
    Acn said:

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     
    +1
    +2


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • MickeyMickey Posts: 17,545
    edited June 2013
    yes to fat cap question....... just get it on the grill my friend and it will all work out.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • sariverssarivers Posts: 67


    Acn said:

    boatbum said:

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     

    +1

    +2

    +3

    I had been putting it up but the end result was a little more greasy than I like. My last one I cut most of it off. The whole family liked it better that way. I will cut mine off in the future.
    Columbia, SC

  • vidalia1vidalia1 Posts: 7,091
    Down...
  • Charlie tunaCharlie tuna Posts: 2,191
    edited June 2013
    Down here, but i turbo cook my butts and the fat melts away.
  • tulocaytulocay Posts: 1,737
    Thanks for all the feedback. I think I will trim and turn what is left down.
    LBGE, Marietta, GA
  • ThatgrimguyThatgrimguy Posts: 3,392
    I've been doing down, so when it sticks, I only lose fat.  I wonder if it would stick less with less fat though. /shrug. I'm going to try trimming it next time.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
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