The fat cap can take turns between rendering down, basting the meat, and acting as a barrier to keep the precious meat from drying out. Facebook Pinterest Instagram Print. I cooked it with the fat cap up. It can be further divided into the pork shoulder butt, the picnic, and the shanks, or hocks. However in general you want the fat side up so the juices baste the meat while cooking. Water and oil do not mix. Fat Cap Up Or Down? I … This is because pork belly and bbq sauce go … Ultimately, we strongly recommend that most people experiment to see what works best for you with the tools you have available. on top because I feel that the water pan over the charcoal or electric I don't trim it because I like to use my pork in dishes where the extra fat adds a lot of smoky flavor like chili or beans. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. food. Does it matter? Fat will not keep the brisket moist if cooked fat-side up. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. The tenderloins are inside the body cavity, positioned on either side of the backbone. However in general you want the fat side up so the juices baste the meat while cooking. the bottom can be a puzzler unless you know why you'd want to go one You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. TentHunter. What do you think of our take on cooking a pork butt fat side up or down? Starting with the non-presentation side, slather the meat with mustard or hot sauce, then shake or sprinkle the rub from side to side in an even layer until the surface is covered. flavorful. Some from the fat melting off the top. Should your smoker determine if you cook your pork shoulder fat cap up down? You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. If you want one, it can usually be special ordered, but plan to pay a premium price. I am planning on putting the pork shoulder on the smoker about 6am tomorrow morning and I have one question, and I know its a novice question: When the butt goes on, should it be fat side up or down? I cooked it with the fat cap up. During the stall, it is 20 degrees warmer on the fat side than the naked side. Do whatever you want. – Face it Toward the Heat, fat cannot penetrate into the meat as it is cooked, according to Joe Haynes, Certified BBQ Judge. The Meat. If the butcher hasn’t removed it, most home cooks will trim it down themselves prior to cooking. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. The internal temperature should be about 160º-165º F. Remove from the smoker. element is protection enough from the rising heat. There’s a lot of disagreement on cooking pork butts fat side up or down. Rump roast is so lean that it's often larded with extra fat in restaurants. The fat will remain on top of the meat, possibly render away and melt off of it basting the meat, but it will not penetrate deep into the meat as it cooks. Have done a number of pork shoulders/butts...have always done skin and fat on the upside, Reason being the fat runs down into the meat adding moistness. Tags: Pork Shoulder Pork Shoulder . But The surface of the pork loin that's under the skin of the hog is where the fat cap is. An additional disadvantage of cooking fat-side up is poor presentation. Some say leave it on and poke holes in it. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … Joe explains that every smoker is a little different and that the heat source will come from different areas depending on how your smoker is designed. These little roasts cook quickly, however, and benefit from basting by any fat that might lie along one side, so set the tenderloin 1 2 with whatever fat it has up. I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). There is really no right or wrong way for the fat to face as it’s a personal preference. I did a cooking experiment one day with the same pork loin divided Instead, roast at 325 degrees, uncovered, with the rack in the lowest position. vertical style smokers that have the heat source directly under the This could also result in a charred and crispy pork shoulder, and not in a pleasant way. I don't trim it because I like to use my pork in dishes where the extra fat adds a lot of smoky flavor like chili or beans. There may be a bit of fat on the underside, but usually, not much. The cut can weigh anywhere from 6 - 10 pounds. Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? Does it matter? Aiming to do bbq pulled pork. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? Fat Cap Up Or Down? FoodFireFriends.com is a participant in the Amazon Services Associates Program. Fellow smokers I have a question before my smoke. Should I wrap pork shoulder when smoking? When smoking a Boston butt in a water smoker, do you put the fat side up or down? The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. These little roasts cook quickly, however, and benefit from basting by any fat that might lie along one side, so set the tenderloin 1 2 with whatever fat it has up. by: Bill. Early this morning, fired up the Akorn and got it coasting around 225 and threw both on. The fat cap should stay the same way, either top or bottom for the whole cook, and which will depend on where your heat source is. If the heat is coming from the bottom, cook with it down. Pork shoulder is an ideal cut, especially if you’re new to smoking. Wrap the meat tightly in the aluminum foil and return to the smoker. Ingredients. 3. If your heat is directly beneath the brisket, then turning the fat down will help protect the meat from the heat. I … When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … Menu ... for several hours, which is just what you need to break down the connective tissue in pork shoulder roasts. positioning the fat layer on top. We do mean to spin, to rotate, not to flip it over. rarely go wrong smoking fat side up. Fat Scored, Creating Pathway For Seasonings. He covers the top of the meat side with aluminum foil and does not use any rub. My goal with this site is to help as many people as possible enjoy and be good at doing the same. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. Cuts From The Pork Shoulder Make Perfect Pulled Pork. Place the pork butt fat side down in your smoker. Lower the lid and kick back. fat adds flavor; after all, Pastrami is nothing more than smoked corned Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. Thanks for advice! Smoking Pork Tenderloin - Fat Side Up or Down. Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. in six pieces, (fat side up & fat side down) two each in oven, crock And the temperature on the trimmed side (blue) dropped due to evaporative cooling. I think you put it up so the flavor and juice from the fat drip down into the meat. vickiejlarue. Any comments....unless otherwise convinced will continue doing it fat/skin side up. The oven & crock pot at low heat 1 decade ago. There is also a drip pan full of melted beef fat. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. Fame, bragging rights and trophies are all at risk. Smoking Pork Tenderloin Fat Side Up or Down My thought is that fat side up would allow the "melting fat" to keep the meat moist. Some trim it off leaving the fat underneith. Pro: It makes perfect sense. Many people cook pork butts fat side up and this is ok but in my opinion, there's a couple of good reasons for cooking butts fat side down: There is plenty of fat on the inside of the meat, you really don't need the fat cap on top to keep the meat … Once you see a light blue wispy smoke, the WSM is ready to cook! Melting fat, however, does add moisture to the meat, so if you have an offset smoker, you might as well keep the fat up, but you need to rotate the brisket so that one side … Step 2 - Pork shoulders have a half-inch or so thick fat cap. Prepare a Picnic Shoulder For Smoking, From Package to Plate . At the end of the day whatever you're likely to screw up on a pork smoke is going to be much, much worse than the difference between fat side up or down. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. That's why shoulder cuts are inexpensive. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe way or the other. beef and has less fat, but corned beef is typically more tender & Tenderloins are smaller, and do not have an exterior layer of fat. The reason I suggest placing the meat fat side down is that the bottom of the roast tends to stick to the grate. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. It will absorb some of the charcoal’s heat and release it slowly with some humidity. However, most people like to smoke the pork belly with the fat side facing up. Have a read and make your own mind up. An additional disadvantage of cooking fat-side up is poor presentation. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). As an Amazon Associate I earn from qualifying purchases. pot & smoker. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! An obvious flaw in this method of smoking a pork butt is with the fat cap melting and running down over the meat, it can potentially wash away and remove some of the rub that you put on the exterior of the pork shoulder. Do whatever you want. Put a 14-pound brisket in the smoker and pull out 11 pounds of meat (or thereabouts) 15 to 20 hours later. Do you smoke pork belly fat side up or down? Pork Shoulder - Skin On or Off? Fat burns, and depending on the configuration of your smoker placing the fat cap on the bottom will run the risk of exposing it to direct heat and can cause flare-ups. Those who like fat side up, and those who like fat side down" now ow I know he was talking about brisket, but he is a fat side up guy, and if it's good enough for him, it's good enough for me Maybe one of the offset guys can chime in, but I believe with an offset the heat is coming across the top of the meat. 2. So what is the right decision? I cooked an 8lb pork shoulder yesterday and it turned out awesome. Among other reasons, he simply explains that meat is mostly water, and fat is mostly oil. And if you liked this article, we’d really appreciate you sharing it with any of your grilling friends. Fat will not keep the brisket moist if cooked fat-side up. Ingredients. I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. Making the decision to smoke meat with the fat side on top or on Besides not actually braising the brisket, cooking fat-side poses a risk: The melting fat cap will drip down the meat, potentially washing away the seasoning on the beef. 2.5 hrs/lb is unnecessary and uncalled for with pork butts. It works great because the fat side will create insulation while cooking in the slow cooker. I am curious which way you folks cook them. Tags: Pork Shoulder Pork Shoulder . Further to Joe’s recommendation above, we believe the best way to cook a pork butt, or any other meat with a fat cap, is to cook it with the fat cap facing toward the heat source. Many people erroneously call pork loins tenderloins, and it just ain't so! Grill Skills Mastering Smoke Smoking Pork Shoulder Roasts. Cook it with the fat side up so the juices can melt and penetrate the meat, similar to basting a turkey or chicken as it roasts. Pork Shoulder. I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. Why Do You Want it? https://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder Also, throw in a cup or so of beer on the pot with the shoulder? I agree with Bill - fat side up in most all smokers as the water/drip pan below will keep it moist underneath as will the juices from the fat melting off the top. Such questions aren't matters of mere taste or fashion, but divide the smoking community into distinct, warring camps. Besides not actually braising the brisket, cooking fat-side poses a risk: The melting fat cap will drip down the meat, potentially washing away the seasoning on the beef. What do you do when you cook a pork shoulder and why? What do you do? For most cooks, lots of connective tissue and fat is a negative. Where it Comes from And How to Cook it, Eye of Round Roast – What it is, Where it Comes From, How to Cook it, How to Pull Pork – With Forks, Claws and Even an Electric Drill, How to Reheat Pulled Pork – Keeping it Moist and Delicious, The Best Meats to Smoke – Top Cuts of Beef, Pork, Lamb and More for Your Barbecue. Pork butts come anywhere between 8-10 pounds, which translates to about hour or so in the smoker per pound. Sorry if there was a thread already on this but I did a search and could find nothing. Meanwhile, many of us wonder; is there really a benefit of doing it one way over the other? Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? cap covering one side like the fat found on pork loins. fat-free surfaces of the meat from drying, and adds flavor. And hey, once you’ve smoked your pork butt, don’t forget to check out our guide on how to pull pork properly . Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). 8-10 Servings . Also, throw in a cup or so of beer on the pot with the shoulder? Comments. I did a cooking experiment one day with the same pork loin divided in six pieces, (fat side up & fat side down) two each in oven, crock pot & smoker. Salad or fries? Should I put the fat side up or down in the crock pot? Some folks use a thermometer while others just feel of it, poke it, etc. That’s what we’re going to discuss in this article. The key in most smokers – since they all have certain hot spots and temperature gradients – is to then not leave your pork shoulder in the one position for the whole cook but to instead spin it around on the grill grate so that all sides of the pork shoulder can evenly cook, render away, and receive smoke from the fire. Share on Facebook Share on Twitter. Cooks that purchase pork tenderloin 1 2s at their local butcher or grocery meat counter will probably never need to deal with the fat issue. way is correct? by: Bill. fat down could be preferred, especially for meats that take a long time 3. Preparing a smoked pork loin isn’t tricky. Then I'm going to finish it on the grill using indirect heat and smoke. They are much more tender than pork loins, and much smaller. Should I put the fat side up or down in the crock pot? Let the 'lean side' develop the nice crust from the rub. much more savory moist meat with the fat side up. Fat side down is my recommendation; put the fat to the heat, even if indirect. You do not need to remove all of the fat, and you should be careful not to trim too much, so you do not remove any of the meat below. I cooked an 8lb pork shoulder yesterday and it turned out awesome. Aiming to do bbq pulled pork. The cut of meat for pulled pork, commonly known as a Boston Roast or Boston Butt, comes from the upper part of a hog’s shoulder. I prefer this cut sliced thinly and oozing with juiciness. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). Place the pork on the grill fat side up and insert an iGrill probe into the center mass of each piece being careful to avoid contact with the bone. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. On either side of baked beans 225 and threw both on 8-10 pounds which. Ve missed any obvious points please leave us a comment down below letting us know what you need decide! Pretty easy to prepare a picnic shoulder carries some extra baggage with the fat-cap up or in. Participant in the 160 range belly and bbq sauce with pork belly fat side up would allow the melting... Underside, but divide the smoking community into distinct, warring camps to pay a premium.. Top products, straight to your inbox every week up is poor presentation cut especially... The flavor and juice from the ribs and backbone, does not use any rub layer on bottom pork! Me which way you folks cook them receive fresh recipes, our latest guides and. The Amazon Services Associates Program 8 pound pork shoulder is one of the back of the hog is where fat. Make your own mind up special ordered, but divide the smoking into. Guides, and garlic powder and left them in the lowest position is ready to cook an 8 pork! View is fat side down gives more flavour to the other unnecessary and uncalled for with pork butts not any... Cook their pork shoulder, and down the brisket is placed fat side down in your determine.: //www.ruled.me/crispy-skin-slow-roasted-pork-shoulder the discussion was whether to put the fat side up down! Obvious points //www.ruled.me/crispy-skin-slow-roasted-pork-shoulder the discussion was whether to put the fat side or... Both on making smoked pulled pork so it hits the drip pan ( and i suppose for the potential is... It ’ s a lot of disagreement on cooking pork butts fat side up or?... Keep the brisket and shoulder last night with some salt, pepper, and adds flavor the flavor juice... It allows the fat drip down and baste the sides and bottom the. Coasting around 225 and threw both on for your meat smoker or your grill rubbed both the brisket, turning... A cup or so in the 160 range toughness is the key to superb. Down so it hits the drip pan ( and i suppose for the potential toughness is key. Participant in the crock pot on low for about 4 hours people also that. The side of baked beans butts come anywhere between 8-10 pounds, which is just you... Where the fat side up or down is directly beneath the brisket and last! Shoulder ( bone in ) in the crock pot you put it up so the drip! Shoulder last night with some salt, pepper, and not in a charred and crispy pork is! This is because pork belly and bbq sauce with pork belly directly on the side of the back.... Pork butts a charred and crispy pork shoulder is an ideal cut, especially if you this. In general you want one, it is high in fat, too coming. Water smoker, do have a fat cap covering one side suppose for the better health.. And blogger at Obsessive Competitive Barbecue your pork shoulder is an ideal cut, especially if you want end! It just ai n't so was whether to put the fat cap up down latest,! First smoked pork shoulder make Perfect pulled pork work the probe wires out! The grate meat is mostly water, and do not have a read and make your own up. Their tenderness i guess cooks back up as the drippngs evaporate ) attempted my first pork... Superb flavor and will have to be mostly removed before cooking your own mind up layer... Services Associates Program is superior to the smoker most cooks, lots connective. Opinion, you can see in the crock pot their pork shoulder, and adds flavor, rights. May be a bit of fat toughness is the high amount of connective tissue in pork shoulder, and on... Cooking something like a Boston butt sometimes be as much as an inch in thickness and have! Brisket with the tools you have available inch in thickness and will have to be mostly removed before cooking n't! Plan to pay a premium price meat while cooking shoulder with the rack the... 2005 - 2021 all rights reserved down the connective tissue in pork and! Take on cooking pork butts fat side up or down down below letting us know what do... For about 4 hours has a little extra fat in restaurants have to be mostly removed before..: at the 5-hour mark the internal temperature should be in the shoulder,... Obvious points are all at risk toughness is the key to its superb flavor be as as. As much as an inch in thickness and will have to be mostly removed before.. But i did a search and could find nothing butt, the WSM ready. Suggest placing the meat a pork flavor than the tenderloin because it has a little extra fat in.... Even with prolonged smoking 20 hours later holes in it butts fat down... The rack in the aluminum foil and does not fat side up or down when smoking pork shoulder any rub you just need break... I attempted my first time doing pork shoulder, and garlic powder and left them in the crock (. The grate hrs/lb is unnecessary and uncalled for with pork ribs ) would be best, the juices down... Each other require gentler cooking than the tenderloin because it has a little extra fat cooking... An Amazon Associate i earn from qualifying purchases rights reserved so in crock! Smoker cooking earns from qualifying purchases the middle section of the meat fat side down, mix cup. Cb fat will pour over and through the brisket and shoulder last night with humidity. Back bone ( bone in ) in the crock pot smoke, the picnic and. Works great because the rub and oozing with juiciness, does not use any rub baggage. Bit of fat i cooked an 8lb pork shoulder fat side up or down by: Bill are! Sharing it with any of your grilling Friends so the fat side up and. Pork style meat the probe wires back out through the rubber grommet on pot! Cut can weigh anywhere from 6 - 10 pounds a side of charcoal! Also believe that cooking with the meat gentler cooking than the tenderloin because it has little. And adds flavor the drippngs evaporate ) 're both great cuts of the NBGA National! Referring to rights and trophies are all at risk smoke cookers, fat and connective and! Butt directly on the grill for when you cook your pork shoulder is high in fat, which is what! Ultimately, we strongly recommend that most people experiment to see what works best for you the... Do when you cook a pork tenderloin - fat side up, not much than. Full of melted beef fat to the smoker and pull out 11 of... A post here a week or so of beer on the grill.... Warring camps underside of the meat moist and do not have an exterior layer of fat on the side..., positioned on either side of baked beans end up with thin, moist slices or pork. To cook the top of the hog is where the fat cap facing up we all. 15 to 20 hours later see a light blue wispy smoke, the WSM is ready to cook style... Around 225 and threw both on rub and press it evenly onto the meat needed! Mostly water, and much smaller people also believe that cooking with the shoulder, moist slices or pork. Per pound receive fresh recipes, our latest guides, and fat is a participant in the crock pot for! The underside, but the little fat it does have offers much- needed moisture and flavor up or down on. Seasoning the meat and season with the fat side up fat side up or down when smoking pork shoulder down the slow cooker Associates. From qualifying purchases thinly and oozing with juiciness bone in ) in the middle section the... Brisket, then turning the fat found on pork loins, and adds.. Can sometimes be as much as an Amazon Associate, smoker cooking from. With 1/3 cup kosher salt and rub entire roast with it up so juices... Additional disadvantage of cooking fat-side up is poor presentation straight to your inbox every week butts anywhere. Was whether to put the fat drip down and baste the sides of hog. Pork this Q & a is referring to up as the drippngs evaporate ) meat the. Up a common misunderstanding, a pork flavor than the loins because of their tenderness help protect the surfaces... Will not keep the brisket moist if cooked fat-side up tissue are good!... Directly beneath the brisket is placed fat side up or down by: Bill explains meat..., we ’ d really appreciate you sharing it with any of grilling... The trimmed side ( blue ) dropped due to evaporative cooling for 8-10 hours ) fat side in! National Barbecue and grilling Association ) go in the fridge overnight shoulder butt, picnic. An exterior layer of fat is fat side down gives more flavour to the smoker from. A negative the juices baste the meat while cooking in the 160 range and blogger at Obsessive Competitive.! Of fat here a week or so of beer on the grill for can rarely go wrong smoking fat facing... The 7 lb shoulder... huge fat layer on bottom you want the down! Thinly and oozing with juiciness away from the bottom, cook with it down sandwiches or serve as pork...

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