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Butt-Fat Up or Down?

JasonJason Posts: 45
edited 8:22PM in EggHead Forum

I am going to cook my second boston butt this weekend on my lg bge. The first one turned out great! I used a rub, injected it and cooked it at about 250-260 with the indirect method(plate setter legs up) with the fat side down. [p]Before I cooked the first one I had read a convincing post about how the fat down method was better but I have seen where alot of people cook with the fat side up.
Has anyone ever done it both ways? Which way is better?[p]Thanks in advance.[p]Jason


  • BENTEBENTE Posts: 8,337
    i have always done them fat side up.
    DSCN0083.jpg[p]from what i understand brisket is done fat side down. but i'm not a brisket eggspert. i have not had a bad boston butt yet.[p]
    happy eggin

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • SigmoreSigmore Posts: 621
    I always do mine fat side down. There is enough fat already in the butt. I'm low-n-slowen to try to get the fat out. Why baste it in more fat?

  • FidelFidel Posts: 10,172
    Jason,[p]I tried them both ways and really couldn't tell any difference. I am a fan of bark, so I trim the fat and get a good usable bark on that side as well. I like to chop the bark up and mix it in with the pulled meat. Well, at least the bark I don't eat while I'm pulling the butts.

  • Celtic WolfCeltic Wolf Posts: 9,773
    Jason,[p] Technically you can do them either way; however, lets put some logic to it. Fat really does not allow the spices of your rubs to penetrate. If you put fat side up you are putting what spices you have to the heat. It gets burned off and washed away with the fat dripping from the cooking process. Furthermore you have all that fat flowing through the meat. [p] Rub up the meat put the fat to the heat (down). As that fat breaks down all it does is go into the drip pan.The spices on the meat stay on the meat. The fat give you that much more of a barrier between the heat and the meat.[p]Brisket or Pork.. Fat Down...[p]Hmmm I guess I should add this to my Pulled Pork FAQ :)[p]
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