Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
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
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
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
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Boston Butt - fatside up or down
I'm drawing a blank - and couldn't find this on a search. I haven't donethis in a few years
Does the fat side go up or down on the grill?
It's in there!!!
Perfect - great article.
I am not an eggspert but an egg novice. However, a local egger, which is the reason I am now one, is an official BBQ judge and goes everywhere judging. He told me last week to put the fat on the top side and let it, fat, go thru the meat. He says it is "the bomb" and he also has the gut to prove it. for what it is worth.
Nice theory, but the fat is not going to trickle down through the meat, but rather down and around the sides.
Me personally, I trim most of the external fat - but only out of my own personal preference. I prefer more bark mixed into my pulled pork.
And if guts are a true indicator, my BBQ must be fairly tasty too. :woohoo:
Fat does NOT and I repeat does NOT penetrate the meat. It flows over the top and down the sides.
Course I got my information from several well known and certified CHEFs
Including one that hangs out here..
My 2 cents, always down. It helps the meat against the heat, when it mealts, it goes to the drip pan, and you get a great bark on the top where it belongs. I love a good bark and it just doesn't happen as well at the bottom as a lot of that flavor will cook off with the fat melting and washing things off as it comes down the side of the meat.
Fat cap up does not make the meay more juicy. The fat does not seep into the meat. Whatever is left is cut off.
I do brisket fat cap down as well.
So, it's like the Hatfields and the McCoys, there will never be a deciding answer, it's all just personal preference.
fat doesn't seep through, and smoke doesn't penetrate...
lot of die-hard myths with barbecue, but it all turns out great either way, i think
ed egli avea del cul fatto trombetta -Dante
I'm with Fidel. Cut the cap off and toss it on the other egg for the dogs then cook the butt on either side.
I am the first to tell ya....All I know is from you all. My mentor, the judge I mentioned, said this to me last week. Most of my cooks have been eggceptional...still learning and a wife undergoing chemo and has a taste of &*(^ currently. I thank all of you for your help. I am NOT trying to start controverey
Powered by Vanilla