Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fat Side up vs. Fat Side Down

Hey Everyone, as I read through the discussions I noticed some folks tend to do their brisket or pork butt, fat side down, while others tend to do them fat side up. I've been doing them fat side up because I want the fat (i.e. flavor) to go down into the meat. Does this really happen though? I would assume this debate would be important if were weren't using an egg since the egg is a very efficient cooker.  However, I am no expert and I'm still learning the art bbq and I am curious what other people had to say about this. 

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