Fat cap up or down on a pork butt?

Eggbertsdad

Gonna do a semi-turbo butt today and was curious what the general consensus is regarding fat up or down.

I've done both and was curious how you guys do them.

DMW

I usually do fat cap down. Only reason is if something sticks to the grid when taking it off, its just fat and not yummy bark.

xiphoid007

If you don't use a water pan, I worry about drying the bottom out from the radiant heat from the stone. I don't know if this is a real concern or not, but I'm more concerned with turbo cooks. I've therefor been prone to put the fatcap down to protect from the heat when going turbo.

I really don't think in the BGE this should be a concern.

Eggbertsdad

Makes sense. I'll throw this one on fat cap down. 

A friend of mine said he cooks his butts raised direct. Going to try that as well. So:

No plate setter

Fat cap down

300-325...for the semi-turbo. 

We'll see. 

xiphoid007

I don't know about the direct. You may burn the bottom. I've gone indirect turbo for mine with great success, so I don't mess with it.

Carolina Q

Never heard of anyone doing a direct butt cook. Especially turbo! I sure wouldn't.

DMW

You will have lots of drippings landing on the fire with a direct cook. Potential for flare ups and scorthed bottom. I've never tried it. Curious...

Eggbertsdad

I'll let you know how it turns out. 

NPHuskerFL

+1 if I were to try this I think I'd go raised. But, frankly I would only go indirect. @Mickey‌ king of turbo...what say you?

Eggbertsdad

NPHuskerFL said:

+1 if I were to try this I think I'd go raised. But, frankly I would only go indirect. @Mickey‌ king of turbo...what say you?

It's raised up. Temp is at 300...looking to let it slowly climb to 325 or so. 

NPHuskerFL

Definitely interested in how it turns out. Maybe you'll start a new trend for those who turbo ;-).
Edit: vanilla dropped part of my post.
I would just be concerned of renderings flaring up and scorching etc. Good luck to ya Laddie. Will await your finish pics. :-)

Wolfpack

Watch out for grease fires- a little worried doing one direct without drip pan? Hope it turns out well

Eggbertsdad

I'll be sure to give feedback after all is said and done. 

Skiddymarker

Would be interesting to see how a turbo raised direct butt worked. I use indirect at 250ºF grid and have a full spooge pan by the time the butt is ready to pull. I could not imagine all that fat dripping during a cook without somehow adversely affecting the bark or taste of the butt. Open to new ideas - learn something everyday.  

Mickey

NPHuskerFL said:

+1 if I were to try this I think I'd go raised. But, frankly I would only go indirect. @Mickey‌ king of turbo...what say you?

Not Bi, but I go both ways and see no difference

Eggbertsdad

Here it is after 5 hours cooking at 310 degrees pulled at 195 degrees. The bark is outstanding. The bone wiggled when I gave it a slight tug. It's sitting under foil to be served at 5PM.

NPHuskerFL

Nice!

Eggbertsdad

The fat on the bottom was really dark which I couldn't care less about but the pork was perfect underneath. 

nolaegghead

If you don't open the lid and you have the vents dialed back so enough air flows through the egg to generate enough heat to keep it at a low temperature, you're not going to get giant flare-ups from dripping fat.  That is the nature of a sealed, controlled cooker like the egg. 

Eggbertsdad

nolaegghead said:

If you don't open the lid and you have the vents dialed back so enough air flows through the egg to generate enough heat to keep it at a low temperature, you're not going to get giant flare-ups from dripping fat.  That is the nature of a sealed, controlled cooker like the egg. 

No flare-ups at all. It seemed content on staying at the 310 mark so I let it stay there. I spritzed it a couple of times with ACV and that was it.