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Boston Butt - Fat Side Up Or Down - Internal Temp

KMagnusKMagnus Posts: 114
edited 12:41AM in EggHead Forum
I've cooked Boston Butt before, but tomorrow will be my first time on the EGG. I'm basically looking for feedback on whether there is a noticeable difference cooking with the fat side up or down when done on the EGG.

Also, I believe I've seen recent posts of people pulling theirs anywhere between 170 up to 205. If it makes a difference, I won't need to wrap and store this one in a cooler for a later time.

Any and all feedback welcome - thanks in advance!


  • KokemanKokeman Posts: 819
    Fat down. 195 to 200
  • AZRPAZRP Posts: 10,116
    Down. -RP
  • Carolina QCarolina Q Posts: 12,724
    Before I signed on here, I'd always heard (and cooked) fat side UP. Most around here seem to recommend fat down, though ISTR seeing some opinions that is doesn't seem to make much difference. There - THAT was definitive, wasn't it? :)

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • BacchusBacchus Posts: 6,019
    I dont think it matters in the end, whether fat was up or down. Pull between 190-200.
  • danny285danny285 Posts: 360
    fat down take off Egg at 195/200, cook at 250 dome

    good Luck
    watch the internal temp closely
  • I go fat down, I have done both ways & on the side do not see much difference. Even if you do not have to wait to eat it is best to let the meat rest an hour before pulling. have fun! :)
  • A famous egger told me to trim all the fat and have more bark. I like it that way. Scott
  • Big'unBig'un Posts: 5,909
    Fat down
  • Fat down. Used to pull at 195ish, but have been more pleased with results when pulled at 200-205*.

    I like the suggestion above about trimming the fat for more bark. I think I will try that on my next one.
  • KMagnusKMagnus Posts: 114
    Thanks to all! Fat down, dome temp @ 250 and pull between 190-200 seems to be a consistent theme.

    I'll have to try to trim the fat off the next one as I like the idea of more bark.

    It's been on about about 2 1/2 hours now. I'll try to post some pics - if it turns out like I'm hoping.
  • 2Fategghead2Fategghead Posts: 9,623
    You will be fine. The cook will be great and the meat will be delicious. ;) Tim

    Post pic's if you can.
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