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turbo pork butt, fat cap up or down

ccoffey
ccoffey Posts: 21
in EggHead Forum
Ive heard some people say to put the fat cap on top when putting the butt on the smoker so the fat runs down over the meat as it renders and i have heard others say to place the butt on with the fat cap on the bottom. 

Which is the correct way?

Thanks
Wesley Chapel, FL - LBGE
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Comments

  • blasting
    blasting Posts: 6,262
    edited January 2016

    Why not just ask about politics or religion, lol.

    Personally, I think the the heat in an egg is coming from the bottom, so fat side down (as a heat shield).  Others smarter than I will be along shortly.

    Oh, and welcome to the forum.


    Phoenix 
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  • YukonRon
    YukonRon Posts: 17,459
    edited January 2016
    Yes, I have done both on a turbo, it comes out delicious either way. 
    I also brine for a minimum of 48 hours.
    here is the thing, and it is simply this; Have se fun and experiment. 
    I got a peach rub recipe that is freaking killer. It is a post I have done a couple of times, check it out. Redefines delicious.
    Welcome to the forum for OCD BGEs.
    owning one is the least expensive mistake you will make on this cruise. The cost is nothing compared to staying a BGEr. You have been so advised.
    Glad to have you in!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • bgebrent
    bgebrent Posts: 19,636
    blasting said:

    Why not just ask about politics or religion, lol.

    Personally, I think the the heat in an egg is coming from the bottom, so fat side down.  Others smarter than I will be along shortly.

    Oh, and welcome to the forum.


    @blasting is one of my favorite posters, here, he's right.  And so is everyone else who will tell you fat cap up.  I go fat cap up.  Radiant heat from the dome is significant.  Now having said that, try both ways and decide what you like.  They both work well.
    Sandy Springs & Dawsonville Ga
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  • DMW
    DMW Posts: 13,836
    YukonRon said:
    Yes
    Maybe
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • YukonRon
    YukonRon Posts: 17,459
    DMW said:
    YukonRon said:
    Yes
    Maybe
    Well, sometimes. Amiright?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Ragtop99
    Ragtop99 Posts: 1,570
    Choice D, none of the above.  ;)

    I cut it off.  More meat is exposed to the rub and becomes bark and there is less fat in the egg to clean up.
    Cooking on an XL and Medium in Bethesda, MD.
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  • DMW
    DMW Posts: 13,836
    YukonRon said:
    DMW said:
    YukonRon said:
    Yes
    Maybe
    Well, sometimes. Amiright?
    60% of the time, it works every time.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • YukonRon
    YukonRon Posts: 17,459
    DMW said:
    YukonRon said:
    DMW said:
    YukonRon said:
    Yes
    Maybe
    Well, sometimes. Amiright?
    60% of the time, it works every time.
    Only on days ending in "Y"
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Mikee
    Mikee Posts: 897
     
    Radiant heat from the dome is significant
      There is no radiant heat from the dome unless you got the dome glowing red hot. The Egg cooks by convection.

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  • ccoffey
    ccoffey Posts: 21
    I love this forum. Thanks guys. Appreciate the advice and the humor.
    Wesley Chapel, FL - LBGE
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  • ccoffey
    ccoffey Posts: 21
    One other stupid newbie question. How long per pound does the 350 turbo method usually take? I know slow and low is about 1.5 hours per pound but not sure on the turbo method. Thanks again.
    Wesley Chapel, FL - LBGE
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  • jtcBoynton
    jtcBoynton Posts: 2,814

    For full size pork butts:  There is a good amount of variability between individual pieces so take all times as rough.  

    225º:  2 hours a pound

    250º: 1.5 hours a pound

    280º:  1 hour per pound

    350º:  45 mins per pound

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Foghorn
    Foghorn Posts: 10,320
    Fat cap up works best if you make REALLY sure that the meat is in the profile of your heat blocker (platesetter or whatever) such that there is no heat rising directly up to the meat. 

    And by the way that is the correct way to cook it. 
     :) 

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I am with @Ragtop99 I trim most of the thick fat off. I try to trim to about 1/8 an inch, otherwise, when you have the big thick globs of fat with bark on it, you do not have to scrape any fat off and possibly lose some of that great bark when done cooking. There is plenty of other fat in the center for flavor and goodness. Then I do not even note how I put it on the grate. 

    That is how I do it. Some will agree, some will disagree, and I just do not care.  I like my way after try it every other way of doing it.  To me, this is the easiest.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • outrageous
    outrageous Posts: 803
    ccoffey said:
    One other stupid newbie question. How long per pound does the 350 turbo method usually take? I know slow and low is about 1.5 hours per pound but not sure on the turbo method. Thanks again. I
    i do mine for approx. 3 hrs at 350 to internal temp is approx. 160,  then wrap in hdtf for approx. 2 hrs, to internal temp is approx..200...  let rest in the foil..  when pulling use the juices from the butt back into the meat.. I also add just a little BBQ sauce.. enjoy... turbo is only way to go, especially if you like to sleep.

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

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  • westernbbq
    westernbbq Posts: 2,490
    I formerly scored the fat and smoke fat side up so there was a waterfall of melted pig fat basting the meat during the cook,  then, whem removing from grill, a bunch of meat stuck to the grate and it was a pain to get it detached from the grill. Not a ton but enough to cause me to flip the shoulder over so that upon removal only fat was left behind and virtually no meat was wasted.  I also noticed bark formation improbed due to dry surface and there was no noticiable difference in moisture content of the shredded meat- i.e., two shoulders done. The same way except fat side up or down shredded resulted in comaparable moisture content. The only differences were less meat loss due to grate stickage and better crust formation on the fat side down

    Keep in mimd that the melted fat basting the meat only bastes the surface. There is no under the surface moisture benefit as a result.  The only reason turkey gets basted is to keep skin pliable and to prevent it from splitting open.  

    To each his or her own but fat side down works for me
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  • volfan1
    volfan1 Posts: 167
    Fat side down is the way I go. Agree with westernbbq on the fat protecting the meet from the grate.
    XL & Mini-max & knock off medium. Western North Carolina. Formerly Franklin, TN. Formerly in Palm Harbor, FL. 
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  • westernbbq
    westernbbq Posts: 2,490
    volfan1 said:
    Fat side down is the way I go. Agree with westernbbq on the fat protecting the meet from the grate.
    It only took me ten years to figure this one out.....now my pulled pork yield is much higher
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  • Ragtop99
    Ragtop99 Posts: 1,570
    westernbbq said:
    The same way except fat side up or down shredded resulted in comaparable moisture content. The only differences were less meat loss due to grate stickage and better crust formation on the fat side down


    Hit the grill with a heavy spray of PAM right before the meat goes and the meat doesn't stick.  Without the fat cap, bark will form on the bottom too.
    Cooking on an XL and Medium in Bethesda, MD.
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