Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork Butt's Fat side Up or Down

CanuckCanuck Posts: 20
edited 1:32AM in EggHead Forum
I have 2 9lb pork butts I'm planning to cook fri afternoon for a sat afternoon meal. Will cook indirect with platesetter in med egg with BBQ Guru. Planning on apporx 23 hour cook. Both butts have a nice layer of fat on one side. Should I cook them fat side up, or down?[p]Thanks in advance for any advice. [p]Cheers[p]Canuck


  • JimboBQJimboBQ Posts: 197
    I cook mine fat side down. On a low n slow, you want to melt out the fat & cologen for pulled pork. Can't see why you'd go fat side up and run the melted fat down through the meat again. IMHO

    Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
  • Canuck,
    I have done it up & down & cannot tell the difference. Some will say fat side up (particularly with brisket) so the fat bastes the meat, which may be true, however I can never tell the difference. Pork butt is so inherently fatty and foregiving that it doesn't seem to matter what you do, it always turns out excellent - enjoy

  • BBQfan1BBQfan1 Posts: 562
    Fat side down is my recommendation; put the fat to the heat, even if indirect. Let the 'lean side' develop the nice crust from the rub. No need for 23 hrs; if you have a way to monitor temp at the grill, go 240-250°F at grill level and the fat content of butts will keep meat moist. 2.5 hrs/lb is unnecessary and uncalled for with pork butts. Go 250°F grid and with your 9 lbers you'll have a fine product in about 12-14 hrs or so.

  • Canuck,
    I generally cook my pork butts fat side down and follow BBQfan1 idea about 250 at the grid and you should have yourself some good eatz. Please report back with results....Daddy Pat

  • CanuckCanuck Posts: 20
    Thanks for all the great advice. Sounds like I should be cooking fat side down, and simply aim for approx 200 degree internal with a 250 grid temp and not be terribly concerned with the time factor. [p]If I can figure out how I'll try and post a pic of the finished product, and the happy faces eating it. [p]Canuck[p]
Sign In or Register to comment.
Click here for Forum Use Guidelines.