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Fat cap up or down???

Crob28Crob28 Posts: 7
edited 9:17AM in EggHead Forum
I go up....but I am a rookie and just started smoking....what are your preferences and why?


  • BBQMavenBBQMaven Posts: 1,041
    Think the rendering washes off the rub... can't hardly dry out meat on the Egg...
    Kent Madison MS
  • thailandjohnthailandjohn Posts: 952
    Butts and Brisket down and I don't put a rub on the down side
  • BotchBotch Posts: 5,862
    Up here. I've never seen my rub "wash off", and meat fat is never a bad thing dripping onto meat...
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • EggcellentEggcellent Posts: 69
    I like it up. No issues washing off the rub.
  • chrisnjennchrisnjenn Posts: 534
    Down here.
  • Rezen73Rezen73 Posts: 356
    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. :D
  • 2Fategghead2Fategghead Posts: 9,623
    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 handfield hand Posts: 420
    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.

    Marthasville, MO
  • bwceggedbwcegged Posts: 18
    Fat cap up here,like the rendering down process!!! :)
  • BBQ HippieBBQ Hippie Posts: 49
    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
  • asianflavaasianflava Posts: 313
    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.
  • 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.

    Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

    "Just living from one cook to the next"

  • crghc98crghc98 Posts: 1,006
    based on trying it both ways...doesn't 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 JujuEgg Juju Posts: 658
    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.
    Large and Small BGE *
  • wmd36wmd36 Posts: 55
    down is best , i Think
  • I know that many oppose, but I'm a fat cap up man.
  • TrueTexTrueTex Posts: 47
    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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