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Low and Slow

Pork Butt - should I put it fat cap up or down?

Atlanta, Ga. LBGE and Mini BGE

Wants:  Adjustable Rig, Digi Q and more time...


  • ShadowNickShadowNick Posts: 519
    Trim the fat cap to about 1/8 inch thick and then put that side up
    Chicago, Illinois
  • The overwhelming consensus is that it doesn't really matter. They say that if you put the fat cap down, it protects the bottom of the meat. If you put it up, it self bastes the butt. I doubt it really makes a difference, but I put mine down... 
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • TjcoleyTjcoley Posts: 3,451
    I usually go down, to allow better bark up top and keep from sticking to the grid. Don't really think it matters.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • GreenhawKGreenhawK Posts: 398
    I usually go fat up.  Not sure it matters much though.
    Large BGE Decatur, AL
  • I have done both. And all the reasons stated for either, I find to be true. Bottom line is it really doesn't make any difference. The bark is a small part of the overall finished product. You are going to get bark either way. Try both ways. Do two at once one up and one down. You will probably find that they are both some of the best eats you will ever have.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • Fat down. If it sticks to the grill, you only lose some fat.
    Even with fat down, a butt cooked to 200 is not dry to eat.

    Cookin' on the coast
    Shellman Bluff, GA
    Medium BGE

  • SpringramSpringram Posts: 427
    Tjcoley said:
    I usually go down, to allow better bark up top and keep from sticking to the grid. Don't really think it matters.

    Spring, Texas
    LBGE and Mini
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