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Butt, fat up or down.

burr_baby33burr_baby33 Posts: 503
edited March 2012 in EggHead Forum
Which is best. Fat up or fat down?
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Comments

  • BGElovrBGElovr Posts: 83
    I trim much of mine off for a better bark, but I do put that side up.
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  • BakemanBakeman Posts: 113
    I always do mine fat up, but that is not saying it is right. I think it is a matter of preference IMHI.
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  • Hi54puttyHi54putty Posts: 1,551
    +1 BGElovr
    XL,L,S 
    Winston-Salem, NC 
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  • medic119medic119 Posts: 80

    I always que mine fat side up as I think it keeps the meat more moist, however with the egg I am not sure that is nessasary.

    Thomas Bubba's BBQ and Harris Family Catering Pigs on the Run Competition BBQ Team Medic-Que BBQ Team, LBGE, Party Q
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  • paulheelspaulheels Posts: 457
    Cook different ways and see what you like. I do fat down and I don't flip. Less unusable bark.



    Paul
    thebearditspeaks.com. Go there. I write it.
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  • mpdustmpdust Posts: 2
    Always placed up on my cooks
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  • troutgeektroutgeek Posts: 455
    Fat down toward the heat source. It will not absorb into the meat, so use it as a protectant. Just cut it off when done. If the fat is on top, all it does is melt around the meat, and remove some of the rub in the process. Not a big deal. That's just what I read on this forum. It made sense, so I followed procedure.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
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  • I've done one of each. When down, the fat melted off in one large piece onto my platesetter.

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  • troutgeektroutgeek Posts: 455
    Oh yes. I use a drip pan without liquid.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
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  • paulheelspaulheels Posts: 457
    I've done one of each. When down, the fat melted off in one large piece onto my platesetter.
    Yeah. That will happen.



    Paul
    thebearditspeaks.com. Go there. I write it.
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  • ribmasterribmaster Posts: 209
    fat down at begining and end of cook. you can cook fat up for a few hours in the middle to even up the color of the bark.
    I grill therefore I am.....not hungy.
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  • lousubcaplousubcap Posts: 6,042
    edited March 2012
    +1 for fat down so less of the good stuff is crispy cooked-but experiment.  Same with pork butts.
    Louisville
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  • RRFRRF Posts: 5
    I have cooked them both ways but fat down is much better to me, espically if you want to do pulled pork.
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  • Fat down because then it's fat that sticks to the grid instead of meat.
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