Fat cap up or down???

Crob28 · July 2011

I go up....but I am a rookie and just started smoking....what are your preferences and why?

BBQMaven · July 2011

Down,
Think the rendering washes off the rub... can't hardly dry out meat on the Egg...

thailandjohn · July 2011

Butts and Brisket down and I don't put a rub on the down side

Botch · July 2011

Up here. I've never seen my rub "wash off", and meat fat is never a bad thing dripping onto meat...

Eggcellent · July 2011

I like it up. No issues washing off the rub.

chrisnjenn · July 2011

Down here.

Rezen73 · July 2011

I used to be a "fat cap up" guy, but now I'm a "fat cap down" guy, at least on the egg. If I were cooking in a regular grill/smoker or an oven, I'd probably still do fat cap up.

The main reason for my change of heart? When you pull the meat off the egg, if anything sticks to the grid, it's fat. Not meat.

2Fategghead · July 2011

I smoke butts with fat cap up because the fat melts and runs through the meat and gives it flavor.

I smoke butts with fat cap down because the fat blocks the meat from getting burned.

I smoke butts with fat cap cut off because more bark develops on the butt and I like lots of bark.

Tim

field hand · July 2011

I don't think there's a right or wrong answer to your question. Do it one way, if you like it, do it that way next time.

Barry
Marthasville, MO

bwcegged · July 2011

Fat cap up here,like the rendering down process!!!

BBQ Hippie · July 2011

On a brisket try skinning the fat cap back on three sides and putting your rub on the meat. Lay the fat cap back down and cook fat side up. Fat renders down and the flavor goes into the meat. Just my $0.02

asianflava · August 2011

I've done both, I started doing it up but I've since started doing it down. As much as BGE likes to say that a platesetter is "indirect" it isn't. The platesetter will still radiate heat.

Putting it fat down will protect the flat from drying out.

I don't buy into that fat rendering and basting the brisket. It's the intramuscular fat that makes it juicy.

TheHandleGuy · August 2011

My training was always to aim the fat at the heat source. In an egg with a platesetter, the heat is coming from above. It's worked for me.
In all my other cookers, it is fat side down.

crghc98 · August 2011

based on trying it both ways...doesn't matter...in fact cut it off and get more bark...I just did 3 picnics and one butt on the same level on a large....stood the butt on its side...fat cap (didn't have time to trim it) Vertical I guess. Still can't tell a difference over up, down, or vertical in the egg.

Egg Juju · August 2011

I put the fat cap up. I don't cut it off, but I might score it. The flavor is in the fat and I have had folks eat a full meal and then stand around nibbling on the fat and the bark. If you don't eat that delicious buttery fat, then I suppose it makes no difference.

wmd36 · August 2011

down is best , i Think

transversal · August 2011

I know that many oppose, but I'm a fat cap up man.

TrueTex · August 2011

I think it works well on the egg well either way. I've done both and will on occasion flip the brisket or butt depending on my mood. Happy egging!!

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Fat cap up or down???

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