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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?

Comments

  • BGElovrBGElovr Posts: 83
    I trim much of mine off for a better bark, but I do put that side up.
  • 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.
  • Hi54puttyHi54putty Posts: 1,856
    +1 BGElovr
    XL,L,S 
    Winston-Salem, NC 
  • 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
  • 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.
  • mpdustmpdust Posts: 2
    Always placed up on my cooks
  • troutgeektroutgeek Posts: 456
    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
  • I've done one of each. When down, the fat melted off in one large piece onto my platesetter.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

  • troutgeektroutgeek Posts: 456
    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
  • 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.
  • 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.
  • lousubcaplousubcap Posts: 10,359
    edited March 2012
    +1 for fat down so less of the good stuff is crispy cooked-but experiment.  Same with pork butts.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • 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.
  • Fat down because then it's fat that sticks to the grid instead of meat.
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