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Thread: Boston butt

  1. #1
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    Default Boston butt

    Putting a BB on in the morning to cook all day (gas grill) and been researching fat side up or down, I always cook up. Neighbor says supposed to be down. What do you guys do? Search here looks like mostly down. What say you?

  2. #2
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    Nov 2017
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    Default

    Up

  3. #3
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    Up for me

  4. #4
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    Aug 2013
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    I cut it off.

  5. #5
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    Down for me
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  6. #6
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    Default

    I cut it off but still put that side up. I believe the internal temp is the most critical thing, amazing the difference in 192 and 196

  7. #7
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    Dec 2009
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    I normally split the butt and remove the fat cap. Double the bark and much less work to clean up when pulling.

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  8. #8
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    Cut a good bit of it off and put that side up. Also put mine in a brown sugar/apple cider/kosher salt brine overnight before smoking the next day.

  9. #9
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    Always up.

  10. #10
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    Anything I wouldn't want to eat as a final product gets cut off.

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  11. #11
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    Default

    I've done both in the past and couldn't tell much of a difference

  12. #12
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    Nov 2006
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    Down. People will say fat side up will keep the meat moist while it cooks at the fat renders down. I don’t like to have lean meat closer to the flame. I like having a little barrier even if its indirect.


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  13. #13
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    If it's thick then trim it some, but cook it up. It'll make it easier to remove from the grate and not stick so bad.
    Reality is only an illusion
    that occurs due to a lack of alcohol.

    “A fear of weapons is a sign of retarded sexual and emotional maturity”. Sigmund Freud

    Quote Originally Posted by badfaulkner View Post

    ......Some of you guys are fastidious and choosy to the point of near faggotry.

  14. #14
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    Nov 2018
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    always up, lets the fat drip and keep the bottom moist. if you keep your temps right you wont have an issue with overcooking. also mist it occasionally with something, apple cider

  15. #15
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    Nov 2008
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    Always always always fat side down. People have this myth that the fat will magically render through the meat. Not true, you want the fat side down to protect the meat. A Boston butt is already full of fat that will render when the cooking process is done. The most important thing is temping the meat and giving ample time to rest. I like a Boston butt to finish around 195-200 and give it at minimum an hour of resting time more like 2-3 if it allows. The entire time your cooking you are drawing moisture out of the meat, so giving it time to rest allows for moisture to return to the meat. This is where the magic happens. Good luck.
    "run and gun guide service"

  16. #16
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    This above.

    I rap mine in foil around 175*, this will keep the dripping goodness in the foil and soak back into the meat as it rests.

  17. #17
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    Cut the whole damn thing off and keep that side up. There is zero need for it
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  18. #18
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    Quote Originally Posted by willk View Post
    Cut the whole damn thing off and keep that side up. There is zero need for it
    This. Plenty of fat throughout to keep it moist.

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  19. #19
    Join Date
    Dec 2010
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    old school was "always up" for "auto basting" but now all the big time grill masters
    are saying it's bull shit and put it down. Including Myron Mixon
    and yes, there is plenty of fat inside a butt so it really doesn't matter
    Last edited by ecu1984; 07-06-2019 at 05:07 PM.

  20. #20
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    Aug 2011
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    I don’t think it matters with a BB. A brisket? Fat side up. Even though most people say it doesn’t matter either.


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