Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork butt help please!

Rascal8Rascal8 Posts: 5
edited October 2012 in Pork
I am a newbie and cooking my second pork butt this weekend. (First was great by the way).  I did the first fat side down after reading some posts and was wondering if I should do this one fat side up.  I would appreciate any thoughts on this. 
Large BGE
Sarasota, FL

Comments

  • henapplehenapple Posts: 15,185
    I always do fat up....I'm not eating healthy if I'm eating pulled pork. Throw a pan of turnip greens on, smoke 4 hrs with some salt pork on top.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Great idea!  I love turnip greens.  Thanks for the advice and suggestion.
    Large BGE
    Sarasota, FL
  • I like the extra flavor you get from the bark. I cut off as much fat as I can so I get more bark. I've done about 10+ butts like this. There is enough fat left inside and around the butt to keep it moist. If I did leave the fat cap on, it would be on top so all the juice runs over or through the butt. Any way you do it, it taste great.

    Good Luck

  • nolaeggheadnolaegghead Posts: 17,925
    +1 on fat up on pulled pork.  I don't think it matters for most other low-n-slows like brisket.  I cut the excess off so it's a thin layer.  By the time it's done and you're pulling it off, it's literally falling apart and all that delicious fat is going into the meat.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • HashmakerHashmaker Posts: 149
    I've always done butts fat side up. Don't think I ever even thought to do it fat side down. Not saying fat down is wrong, just never done it. I don't trim any fat off either. I usually look for 7+ pound butts when I cook one and always have plenty of bark, even after tossing the remaining fat after it's done.
  • I think some do fat side down so that if is sticks to the grate the fat sticks and and is pulled off instead of some of the meat.  Having said that I still do fat side up but I really don't think it matter much.  Having said that, I just cleaned out the egg and loaded it up so that I can put on a pork butt when I get home later tonight.


    Happy egging.

    Cheers
  • FanOfFanboysFanOfFanboys Posts: 1,888
    Ya know I've never done fat side up. Not sure why. Just how I did it the first time so became a habit. But next weekend will try fat side up. Mmmm, fat
    Boom
  • HashmakerHashmaker Posts: 149
    Just goes to show you... there's more than one way to skin a cat.
  • I do them however they fall on the grate. i've done plenty of both and there is no diff. As berts said, if you are worried about stuff sticking to gthe grid, then go fat side down. it's the only reason i can think of

Sign In or Register to comment.