Butt: fat side up or down?

Alien BBQ · Posted: Feb 27 2007 Post subject:

And that is really the point I was making Tony, the particulate matter floating on the surface of the water got there by contact with the water. My belief is that the particulate matter adheres to the meat via contact with the meat as well. It settles on different vertical and horizontal planes in different concentrations. Earlier I wrote that it was just an observation and sometimes perception does not always equal reality but I am just trying to see if it really makes a difference. I enjoy thinking about your questions and the different perspectives from everyone. That�s the whole idea about questioning why we do things and what really happens. Sometimes were right, sometimes were wrong. What makes this forum so great is that we can all have inputs as to what we believe makes good BBQ.
_________________
https://www.linkedin.com/in/michaeloberry

roxy · Posted: Feb 27 2007 Post subject:

WOW...

Talk about Steve Austin eyes to be able to see smoke settling on meat. Dang I have tried to look but I get an eye full of smoke and thats that. Confused

I honestly think you are trying way too hard to figure out something that just aint that complicated.

I got to wonder how I get smoke ring on the bottom of a butt as well as the top and sides when I dont flip at all. If I read what you said the smoke drips off the meat and does not stick so by what you say there should be no smoke ring on the bottom of the meat.

Maybe I'z is jus plain of dummer than a sack full of hammers.

Oh yeah, I dont flip, well trimmed and what fat there is left on the butt is down, just like my briskets, fat down. That way the smoke can settle on the meat... Rolling Eyes

_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Alien BBQ · Posted: Feb 27 2007 Post subject:

Not really, Roxy, obviously prior to the formulation of the liquid on the bottom, the smoke was in direct contact with the meat. All that I am pointing out is that if you have a moving liquid across the surface of the meat, the amount of contact with the meat will be greatly reduced. And if you really think about it, I am sure you have seen some smoke particles in the juice of some of the meats you have cooked. And I agree, there is way too much scrutiny as to the jot in the letter.
_________________
https://www.linkedin.com/in/michaeloberry

roxy · Posted: Feb 27 2007 Post subject:

Alien BBQ · Posted: Feb 27 2007 Post subject:

I know, yada, yada, yada�. This snowballed from one question Russ had on an insignificant comment I made to a novel on the virtues of��
_________________
https://www.linkedin.com/in/michaeloberry

allsmokenofire · Posted: Feb 27 2007 Post subject:

Alien, no offense, but I think you passed ridiculous about a 8 blocks ago.

If you're saying that this is your OPINION or THEORY about smoke settling and liquid yada...yada...yada...that's one thing, everyone is entitled to their opinion/theory. I, as a matter of fact, have a theory that SI swimsuit model Marisa Miller is madly in love with me. Wink

However, if your saying you actually stuck your head in a smoker and OBSERVED this...observed smoke particles settling on meat and into pores, and clinging onto meat when you flipped it...well then, I think you've underestimated the intelligence of the audience here on the Ring.

There's a huge difference between opinion/theory and actual observation and I would expect someone in academia would know the difference.

...and Marisa, if you're reading this....sorry, but I'm very happily married...and I'd like my iPod back. Cool

_________________
Mike
Team Enoserv

Alien BBQ · Posted: Feb 27 2007 Post subject:

Mike I have never underestimated your intelligence, I think rather highly of you. I believe if you re-read the post in the morning when you aren�t so upset things will read differently.
_________________
https://www.linkedin.com/in/michaeloberry

skybob · Posted: Feb 27 2007 Post subject:

Well, Mike will really be mad when he finally comes to and realizes that Marisa is in love with me, rather than him. Laughing

One fine lady there! She says that your Ipod is in the mail. Very Happy

allsmokenofire · Posted: Feb 27 2007 Post subject:

roxy · Posted: Feb 27 2007 Post subject:

Oh the fun we all have here at the Smokering... Wink

_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Jeff T · Posted: Feb 27 2007 Post subject:

Whether its fat up or fat down or the science of the smoke ring etc etc etc....
There is one big question that no one really thought of........

"did you cook enuff for seconds"? Wink

roxy · Posted: Feb 27 2007 Post subject:

Right on Jeff.!!
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

BBQMAN · Posted: Feb 27 2007 Post subject:

I'm just glad that for once I'm not in trouble on this one! Wink

_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Brian in Maine · BBQ Fan Joined: 05 Sep 2006 Posts: 255

To get back to the original question, I've been trimming all of the visible fat from the outside of my butts for about a year. The meat is always moist and juicy, and I get twice as much bark. I have started flipping at about the half way point, to make the texture of the bark consistent. Brian

allsmokenofire · Posted: Feb 27 2007 Post subject:

adolpho · Posted: Feb 28 2007 Post subject:

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

WOW!!!! Glad I dropped out of school in 3rd grade so I don't have to try and understand all of this SHHHH....STUFF.

Just give me a smoker, some meat..............I WILL make great Q!!

After all....No education needed to make great Q..........."IT'S SO EASY A CAVE MAN CAN DO IT" and THEY aren't even educated. Laughing

Time for NEW subject Shocked

_________________
Often imitated but never duplicated

Jeff T · Posted: Feb 28 2007 Post subject:

Oh yeah there we go with the caveman jokes how would you feel if i said "its so easy a psychiatrist could do it"
ok.. ok... i`m done now, on with the thread. Lets be productive.
Again I say fat up with the juices running through for moister. Very Happy

skybob · Posted: Feb 28 2007 Post subject:

I"m just glad that I trimmed my beard today, or I would have resembled one of the guys Laughing

BBQMAN · Posted: Feb 28 2007 Post subject: