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Boston Butt - Fat Side Up Or Down - Internal Temp
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KMagnus
Posts: 114
I've cooked Boston Butt before, but tomorrow will be my first time on the EGG. I'm basically looking for feedback on whether there is a noticeable difference cooking with the fat side up or down when done on the EGG.
Also, I believe I've seen recent posts of people pulling theirs anywhere between 170 up to 205. If it makes a difference, I won't need to wrap and store this one in a cooler for a later time.
Any and all feedback welcome - thanks in advance!
Also, I believe I've seen recent posts of people pulling theirs anywhere between 170 up to 205. If it makes a difference, I won't need to wrap and store this one in a cooler for a later time.
Any and all feedback welcome - thanks in advance!
Comments
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Fat down. 195 to 200
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Down. -RP
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Before I signed on here, I'd always heard (and cooked) fat side UP. Most around here seem to recommend fat down, though ISTR seeing some opinions that is doesn't seem to make much difference. There - THAT was definitive, wasn't it?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I dont think it matters in the end, whether fat was up or down. Pull between 190-200.
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fat down take off Egg at 195/200, cook at 250 dome
good Luck
watch the internal temp closely -
I go fat down, I have done both ways & on the side do not see much difference. Even if you do not have to wait to eat it is best to let the meat rest an hour before pulling. have fun!
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A famous egger told me to trim all the fat and have more bark. I like it that way. Scott
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Fat down
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Fat down. Used to pull at 195ish, but have been more pleased with results when pulled at 200-205*.
I like the suggestion above about trimming the fat for more bark. I think I will try that on my next one. -
Thanks to all! Fat down, dome temp @ 250 and pull between 190-200 seems to be a consistent theme.
I'll have to try to trim the fat off the next one as I like the idea of more bark.
It's been on about about 2 1/2 hours now. I'll try to post some pics - if it turns out like I'm hoping. -
You will be fine. The cook will be great and the meat will be delicious. Tim
Post pic's if you can.
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