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Fatside up or fatside down

YukonRonYukonRon Posts: 16,733
Just saw an online survey. Fatside up was an over 2:1 preference. What say you, I will get some popcorn.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky

Comments

  • lkapigianlkapigian Posts: 8,969
    Depends on the heat source for me, offset fat up, gravity fat down my 2 cents 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

  • lousubcaplousubcap Posts: 26,278
    Yep- the source is the driver.  For me BGE is fat down- @Foghorn runs cap up.
    Whatever works.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • buzd504buzd504 Posts: 3,644
    lkapigian said:
    Depends on the heat source for me, offset fat up, gravity fat down my 2 cents 

    Yep.  Fat cap facing the heat source.
    NOLA
  • fishlessmanfishlessman Posts: 29,504
    there is no fat cap on our way over priced brisket. second grill over the brisket gets a fat cap
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • jtcBoyntonjtcBoynton Posts: 2,797
    Fat side MUST be oriented towards BGE HQ. 😂
    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.
     
  • nolaeggheadnolaegghead Posts: 40,429
    Depends on the brand of lump you use.
    ______________________________________________
    I WORKED WITH ADULT (ENGINEERS) AT CORPORATE!!!!!
    WEEEEEEEEEEEEEEEE!  GREATNESS!!!!!!!!!
  • fishlessmanfishlessman Posts: 29,504
    there is a cap on this one but not much.....it goes on the outside

    image

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Bellavista52Bellavista52 Posts: 88
    Agree with fat side facing heat source.
    XL and Small BGEs in South Carolina
  • 4TheGrillOfIt4TheGrillOfIt Posts: 575
    Always fat down on the Egg.  However, I’ve been wanting to try the foil boat brisket thing so for that I’ll go fat side up.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • LegumeLegume Posts: 12,589
    Crockpot fat side up
    Bro, if you’re not using an instant pot, you’re behind.
  • A Friday thread if ever I did see one. 

    A third option for consideration- complete fat cap removal. 
  • lousubcaplousubcap Posts: 26,278
    Put that with April First and you may hear that Coach K has resigned immediately so his successor can get run time in an NCAA Semi-final.  Just sayin!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • bbracey21bbracey21 Posts: 109
    Fatside up for me
  • Langner91Langner91 Posts: 1,181
    Do you sleep on top of your blanket, or under it?  That's how I look at it.
    Clinton, Iowa
  • HubHub Posts: 927
    For years I always did fat side up ... didn't even consider otherwise.  Then, on whim, I tried fat side down.  I was amazed at the difference and haven't cooked fat side up since.
    Beautiful and lovely Villa Rica, Georgia
  • YukonRonYukonRon Posts: 16,733
    Depends on the brand of lump you use.
    Rockwood
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 16,733
    lousubcap said:
    Put that with April First and you may hear that Coach K has resigned immediately so his successor can get run time in an NCAA Semi-final.  Just sayin!
    Think it is going to be like Woden’s last year, they will make sure coach K gets the win no matter what.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • ColbyLangColbyLang Posts: 2,137
    Cap up unless it’s SRF. 
  • paqmanpaqman Posts: 4,012
    flip!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • YukonRonYukonRon Posts: 16,733
    Who cares, wrap it in bacon…..
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • jtcBoyntonjtcBoynton Posts: 2,797
    Foghorn said:
    Yep.  Fat toward the heat - WHICH IS ON THE TOP.  If you set the egg up properly the heat rises around the brisket and reaches the dome.  The temperature that the meat on the bottom is seeing is lower than that of the meat that is facing the dome.  If you are putting your fat down because the brisket is in the direct heat flow from below you are doing it wrong.

    Rant over - and tongue is mostly in cheek.  But I do cook it with the fat side up for the reasons mentioned above.
    Brisket?  I thought we were discussing butt!  Does it make a difference? Maybe only on April 1?  
    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.
     
  • ThatgrimguyThatgrimguy Posts: 4,456
    edited April 7
    Ive always gone fat down, even in my offest (though I do have a reverse flow)  because the conductive heat coming off the grates always damage my meat. I prefer to let the fat take that heat. But when I wrap in butcher paper I always flip it anyhow. So really I run roughly 70% fat down and 30% fat up during each cook.
    XL, Small, Mini & Mini Max Green Eggs, KJ III, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s
  • sumoconnellsumoconnell Posts: 1,905
    I’m fat on all sides, but I guess the fattest side up?  I think I’m American wagyu. 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • Mark_B_GoodMark_B_Good Posts: 1,118
    In BGE, definitely fat side down ... fat is your heat shield (even if you are cooking indirect).
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • lkapigianlkapigian Posts: 8,969
    Ive always gone fat down, even in my offest (though I do have a reverse flow)  because the conductive heat coming off the grates always damage my meat. I prefer to let the fat take that heat. But when I wrap in butcher paper I always flip it anyhow. So really I run roughly 70% fat down and 30% fat up during each cook.
    Tons of radiant heat on a reverse flow from the bottom , I would concur fat down VS up on that setup
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker

  • RyanStlRyanStl Posts: 929
    Foghorn said:
    Yep.  Fat toward the heat - WHICH IS ON THE TOP.  If you set the egg up properly the heat rises around the brisket and reaches the dome.  The temperature that the meat on the bottom is seeing is lower than that of the meat that is facing the dome.  If you are putting your fat down because the brisket is in the direct heat flow from below you are doing it wrong.

    Rant over - and tongue is mostly in cheek.  But I do cook it with the fat side up for the reasons mentioned above.
    I second this.
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