Smoking Pork Butt, Fat Side Down??

kycatsslh

OK someone shed some light on whether to place the pork butt fat side down or up, I usually go with it up, thinking the fat cap will marinate the butt, I have seen both ways mentioned in recipes.  Thanks for any advise.

buzd504

Fat cap down seems to be popular because you won't lose your rub as the fat renders and you have more exposed meat to develop bark.  The concept of the fat basting your meat is kind of a myth - a butt has plenty of fat all through it.

Plus when your butt sticks to the grid, you are losing more fat cap, not meat.

Robo2015

100% agree with buzd504.

slovelad

As aaron Franklin says "there are two types of people in this world. Those who like fat side up, and those who like fat side down"

now ow I know he was talking about brisket, but he is a fat side up guy, and if it's good enough for him, it's good enough for me

kycatsslh

Thanks for the info, I have done fat side up with great results , however I think I will go with fat side down for the Superbowl Butt !!  I am actually smoking 2 so I can do one each way, problem solved.  Thanks again.

blasting

slovelad said:

As aaron Franklin says "there are two types of people in this world. Those who like fat side up, and those who like fat side down"

now ow I know he was talking about brisket, but he is a fat side up guy, and if it's good enough for him, it's good enough for me

Maybe one of the offset guys can chime in, but I believe with an offset the heat is coming across the top of the meat.

I've actually got an offset that I haven't cooked on yet.  Gonna start on making it new again this week.

lousubcap

I believe AF's comments are made in relation to the style of cooker he is using. An off-set with the heat passing over the brisket means the cap is a layer of protection along with the direct rendering.  But I'm recalling comments from AF and/or his video series from days past.  
Applying that to a BGE would lead you to cap down.  I don't think it makes much difference with butts, brisket another story.  FWIW-

jak7028

buzd504 said:

Fat cap down seems to be popular because you won't lose your rub as the fat renders and you have more exposed meat to develop bark.  The concept of the fat basting your meat is kind of a myth - a butt has plenty of fat all through it.

Plus when your butt sticks to the grid, you are losing more fat cap, not meat.

This is my answer also.  No scientific research from me, just the way I prefer to do it and is has worked well.

jtcBoynton

Or you could go with the fat cap on the side. You could choose right or left. 

Jeepster47

jtcBoynton said:

Or you could go with the fat cap on the side. You could choose right or left. 

@jtcBoynton ... Come now, this is a pork butt ... if it's on the side, then the fat cap needs to go towards the rear ... or is it the front?

Homebrewguy

I'm on the UP side of the fence. 

lewisj82

Cut the fat cap off. Plenty of fat inside to render out and keep moist, plus you get more bark that way. Or up... or down... whatever smokes your pork butt.

jtcBoynton

Jeepster47 said:

jtcBoynton said:

Or you could go with the fat cap on the side. You could choose right or left. 

@jtcBoynton ... Come now, this is a pork butt ... if it's on the side, then the fat cap needs to go towards the rear ... or is it the front?

You could put four on at one time and make a fort with them. Fat cap to the outside of course.  

Legume

Jeez, just use a joetisserie and have the fat cap everywhere, well, except the sides.

pgprescott

Doesn't matter with pork butt. Briskey on the egg, I'm down with that!

bhedges1987

On an egg go fat side down

Ragtop99

lewisj82 said:

Cut the fat cap off. Plenty of fat inside to render out and keep moist, plus you get more bark that way. 

This.  Plus it means the fat is in the trash and not in the drip pan or some other messy place to clean.

xiphoid007

If you watch enough Aaron Franklin videos, he actually states to place the fat cap and point towards the heat source. As I interpret this, the fat is I tended to protect the meat from the heat so that the portion closest to the heat doesn't dry out. In an offset smoker threat comes across the top. In the egg it comes from the bottom, so I put fat down.

As I always cook my butt turbo style, I think fat down is even more important. The fat renders very well and I wind of with a crispy covering of fatty bark.

Fat doesn't penetrate the meat. This has been well proven to me. Here's the article that I feel proves it.

http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html

So I always cook fat down, bone down, etc. Basically whatever is going to protect the meat from the direct radiant heat from the indirect stone.

bgebrent

Never had a bad butt off the egg.  Orientation of the fat is probably irrelevant in the grand scheme on the egg.  More hand wringing than important.  Rub it, cook it either l & s or turbo and eat well.

cottonseed

Fat cap down on eggs because of the direct heat coming from bottom.

I trim the cap a little bit and score it.

Fat does not "render down" into the meat as many think.

JohnnyTarheel

Trim the fat cap down to 1/4 " or less. You will have twice the bark.