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Butt, fat up or down.
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burr_baby33
Posts: 503
Which is best. Fat up or fat down?
Comments
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I trim much of mine off for a better bark, but I do put that side up.
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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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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.
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Cook different ways and see what you like. I do fat down and I don't flip. Less unusable bark.
Paulthebearditspeaks.com. Go there. I write it. -
Always placed up on my cooks
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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.XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - 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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Blogging: Never before have so many with so little to say said so much to so few.
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Oh yes. I use a drip pan without liquid.XL BGE - Large BGE - Small BGE - Traeger Lil' Tex Elite - 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.
Yeah. That will happen.
Paulthebearditspeaks.com. Go there. I write it. -
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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+1 for fat down so less of the good stuff is crispy cooked-but experiment. Same with pork butts.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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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