Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Boston Butt - fatside up or down
Options
Harry
Posts: 58
I'm drawing a blank - and couldn't find this on a search. I haven't donethis in a few years
Does the fat side go up or down on the grill?
Thanks,
Harry
Does the fat side go up or down on the grill?
Thanks,
Harry
Comments
-
-
Perfect - great article.
Thanks. -
I am not an eggspert but an egg novice. However, a local egger, which is the reason I am now one, is an official BBQ judge and goes everywhere judging. He told me last week to put the fat on the top side and let it, fat, go thru the meat. He says it is "the bomb" and he also has the gut to prove it. for what it is worth.
Rick -
Nice theory, but the fat is not going to trickle down through the meat, but rather down and around the sides.
Me personally, I trim most of the external fat - but only out of my own personal preference. I prefer more bark mixed into my pulled pork.
And if guts are a true indicator, my BBQ must be fairly tasty too. :woohoo: -
Fat does NOT and I repeat does NOT penetrate the meat. It flows over the top and down the sides.
Course I got my information from several well known and certified CHEFs Including one that hangs out here.. -
My 2 cents, always down. It helps the meat against the heat, when it mealts, it goes to the drip pan, and you get a great bark on the top where it belongs. I love a good bark and it just doesn't happen as well at the bottom as a lot of that flavor will cook off with the fat melting and washing things off as it comes down the side of the meat.
Fat cap up does not make the meay more juicy. The fat does not seep into the meat. Whatever is left is cut off.
I do brisket fat cap down as well.
So, it's like the Hatfields and the McCoys, there will never be a deciding answer, it's all just personal preference. -
fat doesn't seep through, and smoke doesn't penetrate...
lot of die-hard myths with barbecue, but it all turns out great either way, i thinked egli avea del cul fatto trombetta -Dante -
I'm with Fidel. Cut the cap off and toss it on the other egg for the dogs then cook the butt on either side.
-
I am the first to tell ya....All I know is from you all. My mentor, the judge I mentioned, said this to me last week. Most of my cooks have been eggceptional...still learning and a wife undergoing chemo and has a taste of &*(^ currently. I thank all of you for your help. I am NOT trying to start controverey
Rick
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 314 Health
- 293 Weight Loss Forum