Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Boston Butt - fatside up or down

HarryHarry Posts: 58
edited 9:35AM in EggHead Forum
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?



  • Celtic WolfCeltic Wolf Posts: 9,769
    Pulled Pork

    It's in there!!!
  • HarryHarry Posts: 58
    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.

  • FidelFidel Posts: 10,171
    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:
  • Celtic WolfCeltic Wolf Posts: 9,769
    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.
  • stikestike Posts: 15,597
    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
  • FlaPoolmanFlaPoolman Posts: 11,670
    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

Sign In or Register to comment.