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?
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?
Up
Up for me
I cut it off.
Down for me
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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
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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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.
Always up.
Anything I wouldn't want to eat as a final product gets cut off.
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I've done both in the past and couldn't tell much of a difference
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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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.
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
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.
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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.
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.
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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