Pulled pork..skin up or down

canadian bacon

Have done a number of pork shoulders/butts...have always done skin and fat on the upside, Reason being the fat runs down into the meat adding moistness. Saw a post here a week or so back saying the skin/fat goes on the down side. Any comments....unless otherwise convinced will continue doing it fat/skin side up.[p]Thanks[p]CB

Celtic Wolf

Canadian Bacon,[p] You will get a ton of answers on the new forum and everyone will have there own opinion. [p]My opinion (as well a numerous competitors, and Emeril): Fat down. It adds that much more of a barrier to the heat. Further more with meat side down you have the spices to the the heat. Since fat doesn't absorb spices you won't get any in the meat. With the fat down the spices get a change to help form that beloved bark. [p]I have tried it both ways and I like the finished product with the fat down. Ditto with Brisket.

Bob-O

If you have had good favor and enjoy what you have cooked, I would continue with your method. I cook with the fat down and have enjoyed it that way. I tried it with the fat up, but did not think it was as moist and favorable as I did with fat down.
If you want, next cook try it with the fat down and see what you think.

Pork Butt Mike

I personally like that fat down and I cut the skin off. To me the skin keeps the rub from absorbing into the meat. Also you get more good bark that way. But like the guys said try it both ways and do what you like best. There is no wrong way.

Meatatarian

Celtic Wolf wrote:

Canadian Bacon,[p] You will get a ton of answers on the new forum and everyone will have there own opinion. [p]My opinion (as well a numerous competitors, and Emeril): Fat down. It adds that much more of a barrier to the heat. Further more with meat side down you have the spices to the the heat. Since fat doesn't absorb spices you won't get any in the meat. With the fat down the spices get a change to help form that beloved bark. [p]I have tried it both ways and I like the finished product with the fat down. Ditto with Brisket.

What he said.


Meat

fishlessman

the butts i get around here have no fat, they come out fine and you get more bark with those. i usually cook a picnic at the same time and mix the two, fat side either up or down doesnt seem to matter much, no fat equals more bark. brisket i cook fat down everytime