When you put a Boston Butt on the smoker do you put fat side up or fat side down?
Fat up or down??
When you put a Boston Butt on the smoker do you put fat side up or fat side down?
Ranger 520vx Yamaha 225 ox66.
Up
Whichever way it happens to flop, doesn't seem to make a difference to me.
I'd Rather be Fishing
Up
always fat up so that goodness drips on everything
Lake&Bay Boca
SHO
I cut it off as it serves no purpose
As I look down at my ever growing gut I guess up ?? LOL
UP never trim it off until after the cook
Start with skin down then we flip meat half way done so that we can put sauce on meat that way it don’t just run off
Been a long day start skin up then when you flip you can put sauce on and it will soak in and not run off
Cut most of it off, It's probably one of the most forgiving cuts of meat you can smoke.
Never have noticed it to make a differencein either way.
I thought this was a post about uncle Josh pork baits...
"Historically the most terrible things-war, genocide and slavery-have resulted not from disobedience but from obedience"
Zinn
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Haven't worried that much on a butt but brisket definitely fat up, the melting fat helps to baste and keep meat moist thru long cooks.
Have not noticed any difference on a brisket either.Originally Posted by Skeeterbait
I cut it off. On Amazing Ribs they make a good point that you put all your rub on the fat and then just cut it off after it smokes. If you cut the fat off and put the rub onto the meat, it doesn't get thrown away. That fat doesn't soak down through the meat anyway.
Correct it just runs right off meat and imo it can only have a negative effect on food safety, I believe it insulates the meat and keeps it in that danger zone area longer.
No doubt up
Whatever you do don't start down and flip it over at any point. The rendering of the fat will cause the butt to cool off and stall. For that reason I just cook with it down.
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