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Started By
Message
Boston butt ?
Posted on 7/8/23 at 9:31 pm
Posted on 7/8/23 at 9:31 pm
Do y’all smoke fat up in a pan or fat cap down
11
Posted on 7/8/23 at 9:36 pm to duchuntintiger
Fat cap sideways is the only way to set EVERYONE off.
Posted on 7/8/23 at 9:37 pm to duchuntintiger
Doesn’t matter on a butt. Thing has plenty fat all through it
Posted on 7/8/23 at 9:57 pm to HogBalls
I usually do it down just cause the bark is gonna get separated from the fat anyway. Rather the bark be intact on the other sides if it sticks a little to the grates.
This post was edited on 7/8/23 at 9:58 pm
Posted on 7/8/23 at 10:02 pm to duchuntintiger
fat down, direct heat source, fat up, indirect heat source.
lots of peeps with fat-up cube that fat and season hard for chewy bites,
lots of peeps with fat-up cube that fat and season hard for chewy bites,
Posted on 7/8/23 at 10:13 pm to t00f
I’m using a mastebuilt electric
Posted on 7/8/23 at 10:15 pm to duchuntintiger
i'd do fat up
Posted on 7/8/23 at 10:58 pm to duchuntintiger
Usually put the fat cap on whichever way the heat source is coming from, but it really doesn't matter at all
Posted on 7/8/23 at 11:00 pm to t00f
quote:
i'd do fat up
Why?
Posted on 7/8/23 at 11:03 pm to Chucktown_Badger
indirect heat
Posted on 7/8/23 at 11:17 pm to duchuntintiger
Fat up, with a piece of foil under
Posted on 7/9/23 at 9:43 am to duchuntintiger
Fat up; pan on the rack under to catch the drippings.
Posted on 7/9/23 at 10:08 am to duchuntintiger
Either. Depending on how I feel.
But you say in a pan? Are you smoking your butt in a pan?
But you say in a pan? Are you smoking your butt in a pan?
Posted on 7/9/23 at 11:02 am to t00f
I’m not sure I understand. Can you explain?
Posted on 7/9/23 at 2:20 pm to duchuntintiger
quote:
Do y’all smoke fat up in a pan or fat cap down
Un-pan your questioning and there is no wrong answer.
Posted on 7/9/23 at 4:49 pm to duchuntintiger
quote:
mastebuilt electric
When I smoke butts on my masterbuilt electric I always do fatcap down towards the heat source, even after adding the cold smoker attachment to keep from having to reload the chip holder every 90 minutes.
I also like to grease the rack with Pam before putting the meat on, helps it come off without sticking to the grate as much.
Posted on 7/9/23 at 5:28 pm to duchuntintiger
As already mentioned it doesn't matter but if it's thick trim some of it off.
Posted on 7/10/23 at 7:22 am to duchuntintiger
quote:
I’m using a mastebuilt electric
I've always done fat down so it's towards the heat source. I don't think it makes much of a difference, though.
Posted on 7/10/23 at 8:47 am to duchuntintiger
I've always gone fat side up. Always smoked it indirectly either on a Weber kettle or an offset barrel smoker. Never had any complaints.
Posted on 7/10/23 at 9:02 am to duchuntintiger
Depends on my mood. I'd say most of the time fat cap down to "insulate" the meat in case my fire gets too hot, but sometimes up and criss crossed with seasoning rubbed all in the slices.
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