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Butt ?
HorseMover
Posts: 174
Getting ready to try my first go at turbo butts. Quick question...I thought I read where people were trimming fat before starting. Yes/No? What say you?
Albion, PA
Comments
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That's what I thought...just was wondering if different for turbo? Fat side up then?onelikearock said:I do not trim fat..fat is good....
Albion, PA -
+1 on no trim. Fat side down."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:+1 on no trim. Fat side down.
Flint, Michigan -
Thanks guys I went fat up. Should have done one each way. I have two 7lbers on. Internal at 131 right now.Albion, PA
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Here we go. Some folks swear by fat side down to protect the butt from heat. Some folks swear by fat side up so the fat renders and moistens the butt. I've made them both ways and I think the only correct side to do it is inside the egg.Fred19Flintstone said:JohnInCarolina said:+1 on no trim. Fat side down.
Fair enough. I don't swear by fat side up or down. Honestly I just checked my stock recipe.
"I've made a note never to piss you two off." - Stike -
I like fat up for a practical reason. Some of the pork rubs I like have a fair amount of sugar, and the bark can get pretty sticky. If the pork is very tender and the bark is sticky fat down can make it hard to take the shoulder off cleanly. I don't really think it master's much outside of that.CheersB_BFinally back in the Badger State!
Middleton, WI -
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And pulled...sorry for the crappy pics. Still not used to documenting the cook with pics. I was amazed that I figured out how to post them from my phone. Next time I will go big and get all the pics in one post and have finished product too.Albion, PA
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Great looking cook, thanks for sharing.LBGE 2013 Located in Savannah, Georgia
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I'm tossing my hat into the "trim the fat" ring. I think the fat cap thing is a throwback to cooking on non-Egg type grills. The fat cap down was to protect from heat - but we use a platesetter - and fat cap up was to keep the meat moist - but the Egg does that for us too. In my opinion, we are just wasting charcoal and time by taking heat to render all of that fat. If every butt were exactly alike, experiments could be done to nail down which method was best but unfortunately each is different.
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Pork fat is delish, I would not trim it. Beef fat on the other hand is not so good, I would trim it fairly thin. I cook fat side up, but am not sure it matters.Butts look really goodXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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I leave the fat and cook fat side up. I also score the fat in a cross hatch to get rub down closer to the meat.
Versailles, KY
XL, Lg, MM, Performer, Q
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