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edited November -1
Fat cap up or down?
Beef Lover,[p]Fat cap up. Let the fat melt and keep the butt moist.
Fat cap down, protect the meat in case of flair up or extreme temperature spike. Up, down whatever...everyone has their own ideas about the fat cap...I like mine down..and that's because Butts have inner fat and conncective tissue content and self baste from ths inside out...Hard to kill a BB....[p]Ed McLean
Ft. Pierce, FL
I do mine cap down also. I also score mine so that it breaks down quicker and drops in the drip pan. I do brisket fat cap up though.
Eddiemac has helped me so much in my BGE experience and I really appreciate his opinions...but I put my fat cap down. I just finished three 7.5# butts that took 20 hours...they were great!!! And the cap was up! I think that it is personal preference.
The last 3 times I've done butts, and each time I did 4 of them at the same time, I did 2 up and 2 down.
all 3 times ..the ones with the fat on TOP was just better, period. the last time, I had 3 fat guys there tasting them with me and we all agreed. of course, ALL of them were great anyway ...just seemed like those (fat on top) were more moist.
Charlie the Sushi Grade Tuna,[p]That is the kind of anecdotal evidence that I have been searching for on this forum. THANKS!!!!!
Eggmeister,[p]I meant fat cap DOWN.
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