Butt: fat side up or down?

Josjor · Newbie Joined: 15 Feb 2007 Posts: 59

Hey all,
I've read about a million posts on doing this and am tommorrow morning starting my first butts on the CG. It occurred to me that I hadn't ever paid attention to one detail: do I put it on fat side up or down? Or does it matter? My instinct from regular cooking tells me fat side up but I will bow to your experience.

Thanks.

SoEzzy · Posted: Feb 18 2007 Post subject:

I always start the fat side up, at the 50% cooking time I then flip them fat side down, and at 75% cooked time I flip them again fat side up.

Some folks never flip them at all, but I like to have something to do every now and then, so my technique is to flip twice. Very Happy

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skybob · Posted: Feb 18 2007 Post subject:

I personally do it fat side up all the way. Then I just kick back, make up some ABT's and maybe a fattie and smoke them for snacks. Smile

Alien BBQ · Posted: Feb 18 2007 Post subject:

Generally I am a no flip fat side up kinda of guy but I have been experimenting with a process that seems to be working fairly well. I start with the fat side down for the first hour to allow more smoke to settle on the uncovered meat and �set� the rub or slather. Then I flip it over after the first hour and continue fat side up till done. This is not scientific but just an observation that I am working with right now.
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Smokin WV · Posted: Feb 18 2007 Post subject:

I always did mine fat side up also. On a different forum, I read a thread that Billy "Bones" Wall (if you ever read Peace, Love, and BBQ you know who I'm talking about) posted that he always goes fat side down. Went on to explain that fat "percutlates" up into the meat. So on and so on. I tried it, fat side down. Seemed that the meat was just as juicy as fat side up. Not much of a difference if you ask me. Each to their own. With such a piece of meat where fat is marbled through out it, I don't think you can go wrong either way. Just my .02.
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Jeff T · Posted: Feb 18 2007 Post subject:

Mustard slather and rub. Fat up, no flip, for me. Mr. Green

Josjor · Newbie Joined: 15 Feb 2007 Posts: 59

Thanks all.

Like I said in the question, my instinct from traditional cooking tells me fat side up, but for some reason this little voice in my head was telling me fat side down for smoking. This morning I wake up and realize what that little voices reasoning for fat down was:

That little voice was thinking that if the fat was up, as it rendered all that yummy rub might have a tendency to run off with the drippings. But I see from this panel of experts that there really isn't a right way and just about any way will do. So I think I'll put them on fat side down for a little while and then maybe flip it after a while.

That, and take some Lithium so the little voice will shut up Very Happy

Josjor · Newbie Joined: 15 Feb 2007 Posts: 59

BBQMAN · Posted: Feb 18 2007 Post subject:

Fat side up, no flipping for me!

A fatty is a tube of breakfast sausage.
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rawtalent · Newbie Joined: 10 Feb 2007 Posts: 89

In an offset smoker without a counterflow plate there will always be more smoke/heat at the top of the smoker than the grate. I used to cook fat side up always but found that going fat side down the first 2 hrs will help even out the cooking temp, giving the lean side a head start before being turned down. More of a time rather than a quality issue i think.

BBQMAN · Posted: Feb 18 2007 Post subject:

Hi there Rawtalent! Very Happy

Unless you are using an upper, and a lower rack, the temp difference from the top of the butt to the bottom is not really that much. Butts are normally about 6"-8" thick. Now an upper grate with a 12" seperation might make a difference with a total height seperation of 16".

My pit temps are generally within 15' top to bottom, right to left. But that's just me! Wink

Just my 2 pennies worth! Very Happy

P.S. Regardless of pit style, there is always more heat at the top- heat rises don't cha' know! Very Happy

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Josjor · Newbie Joined: 15 Feb 2007 Posts: 59

BBQMAN · Posted: Feb 18 2007 Post subject:

Nope, just leave it in the log shape, and put it on the grate.

I think there are some pics here somewhere, but cant remember where! Do a quick search for "fattie', and I'm sure you will come up with some! Very Happy

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dabaslab · BBQ Pro Joined: 06 Oct 2005 Posts: 515

I smoked two boston butts on my WSM last week end and smoked them sitting up on the ends (due to space) for the first several hours of the smoke. They turned out real good.

Dab
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Rubit · Posted: Feb 18 2007 Post subject:

Well of late I have been trimming off the fat so the top or bottom issue is mute. This trimming of the fat is to increase the amount of outside meat as we call it.
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

skybob · Posted: Feb 18 2007 Post subject:

When I prep the tube of sausage for the smoker, I just roll it in my favorite rub and slap it in the cooker. Usually turn it once at an hour into the cook. Total cook time about 1:45 to 2 hours. After the first Jimmy Dean's maple flavored fattie I did, those are the only ones I do now. Just love'em. Smile

Josjor · Newbie Joined: 15 Feb 2007 Posts: 59

Put the butts on about 45 minutes ago. I'm new to the CG so I did a couple of the mods as suggested like extending the stack down to the grate and flipping the charcoal pan and sliding it up to the firebox hole. I had some angle iron sitting around so I cut two pieces about 15" long and at a 20 degree angle. I put these under the flipped pan and that raised it to the level of the side cutout. All this really helped as I have a temp spread of about 10 degrees accross the grate.

I also made a coal basket out of some expanded metal and raised it up a bit. My first try with the Minion method and so far, so good. Maintaining about 240 for the last hour or so with all the drafts wide open.

I don't have a remote thermometer but I do have a small digital probe. I drilled three small holes at grate level and I can stick the probe through these to get an accurate read of the smoker temp without raising the hood. I also recalibrated the stock hood thermometer so that it actually reads the grate level temp.

I happened to have some Jimmy Dean in the freezer so I've pulled it out and am going to put a fatty on during the last couple hours to try that out. I'll keep you posted.

In 8 hours or so I'll post an update as to how it all worked out. Thanks again for all the help!

Robert 31320 · Joined: 26 Dec 2006 Posts: 22 Location: Midway, Georgia

So far, all I have done is fat side up throughout the entire cook. It has worked well for me but I don't think that makes it the "right" way. My theory is the fat will ooze through the meat as it smokes to maintain moisture.

I also strarted spritzing with apple juice anytime I open the lid. I don't know how much that helps either but it sure makes it look like I know what I'm doing Laughing

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Josjor · Newbie Joined: 15 Feb 2007 Posts: 59

Well, 8 hours later and I'm still waiting. Can't seem to keep the temp up. It held fine for about 3 hours and then went in the tank. I keep adding and adding and turning the sfb into the shifting wind. Hopefully I can get ahead here and report on some good butt.

Using mainly charcoal as I've run out of logs. Any ideas?