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Fat cap up or down?

tulocay
tulocay Posts: 1,737
in EggHead Forum

I'm going to put on a couple of 6.5lb butts tonight for an overnighter. Is there a preferred fat cap placement? Fat cap up or down?

Thanks for the advice.

LBGE, Marietta, GA
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Comments

  • Budgeezer
    Budgeezer Posts: 669
    I go with down, that way as it melts it will not wash your rub away.
    Edina, MN

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  • yellowdogbbq
    yellowdogbbq Posts: 389
    Down for me but it doesn't really matter.
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  • TonyA
    TonyA Posts: 583
    I think  finally believe I prefer up  ... If you have two similar, I'd love to see a one up, one down.  Worst case scenario, if you can really tell that much just blend them.
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  • boatbum
    boatbum Posts: 1,273
    edited June 2013

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     

    Cookin in Texas
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  • Acn
    Acn Posts: 4,490
    boatbum said:

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     

    +1

    LBGE

    Pikesville, MD

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Acn said:

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     

    +1
    +2

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Mickey
    Mickey Posts: 19,768
    edited June 2013
    yes to fat cap question....... just get it on the grill my friend and it will all work out.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • sarivers
    sarivers Posts: 67
    SmokeyPitt said:


    Acn said:

    boatbum said:

    I cut as much as I can off before I start.  I don't think it has any value - runs down the side and into the drip pan as it melts.  Its the internal fat that makes it moist.  Less of a mess if I just cut it off.

     

    +1

    +2

    +3

    I had been putting it up but the end result was a little more greasy than I like. My last one I cut most of it off. The whole family liked it better that way. I will cut mine off in the future.
    Columbia, SC

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  • vidalia1
    vidalia1 Posts: 7,092
    Down...
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  • Charlie tuna
    Charlie tuna Posts: 2,191
    edited June 2013
    Down here, but i turbo cook my butts and the fat melts away.
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  • tulocay
    tulocay Posts: 1,737
    Thanks for all the feedback. I think I will trim and turn what is left down.
    LBGE, Marietta, GA
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I've been doing down, so when it sticks, I only lose fat.  I wonder if it would stick less with less fat though. /shrug. I'm going to try trimming it next time.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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