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. Salad or fries? I prefer this cut sliced thinly and oozing with juiciness. He covers the top of the meat side with aluminum foil and does not use any rub. Can some one tell me which About how long should I put it on the grill for? flavorful in all cases but the smoker produced a much 'darker' and very 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. For most cooks, lots of connective tissue and fat is a negative. Cooking With Pork Shoulder Fat Side Down. For us smoke cookers, fat and connective tissue are good things! and baste the sides and bottom of the meat. Then I'm going to finish it on the grill using indirect heat and smoke. However in general you want the fat side up so the juices baste the meat while cooking. During the stall, it is 20 degrees warmer on the fat side than the naked side. You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. That's why shoulder cuts are inexpensive. How Can You Get it? Do you think we’ve missed any obvious points? – Face it Toward the Heat, fat cannot penetrate into the meat as it is cooked, according to Joe Haynes, Certified BBQ Judge. The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. May 2012. Next, slather the sides of the meat and season with the rub. Favorite Answer. Have a read and make your own mind up. Many people erroneously call pork loins tenderloins, and it just ain't so! Also, throw in a cup or so of beer on the pot with the shoulder? fat adds flavor; after all, Pastrami is nothing more than smoked corned Please leave us a comment down below letting us know what you do and why, so we can all learn from each other! Ingredients. fat-free surfaces of the meat from drying, and adds flavor. On the other hand, if you like a crunchy crust, a thin layer of fat coated with salt, spices, and herbs, can combine to create something that barbecue lovers lust for on pork butt for pulled pork, a jerky-like dried surface packed with flavor called bark. No need for 23 hrs; if you have a way to monitor temp at the grill, go 240-250°F at grill level and the fat content of butts will keep meat moist. And the temperature on the trimmed side (blue) dropped due to evaporative cooling. If the heat is coming from the top, cook with it up. Just like how some people swear cooking fat cap up is the only way to do it, there are others who swear that cooking fat side down is far superior. Prepare a Picnic Shoulder For Smoking, From Package to Plate . much more savory moist meat with the fat side up. Lower the lid and kick back. What do you do when you cook a pork shoulder and why? 3. I cooked it with the fat cap up. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. Tenderloins are smaller, and do not have an exterior layer of fat. Smoking Pork Shoulder Roasts. https://www.seriouseats.com/recipes/2019/07/real-barbecued-pulled-pork.html Any comments....unless otherwise convinced will continue doing it fat/skin side up. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe If you want one, it can usually be special ordered, but plan to pay a premium price. Some trim it off leaving the fat underneith. Fame, bragging rights and trophies are all at risk. Then I'm going to finish it on the grill using indirect heat and smoke. cooks prefer to smoke meats fat-down, believing that it's important to Such questions aren't matters of mere taste or fashion, but divide the smoking community into distinct, warring camps. element is protection enough from the rising heat. beef and has less fat, but corned beef is typically more tender & 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. Relevance. 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. food. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. An additional disadvantage of cooking fat-side up is poor presentation. Menu ... for several hours, which is just what you need to break down the connective tissue in pork shoulder roasts. fat down could be preferred, especially for meats that take a long time The Meat. 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). If the heat is coming from the bottom, cook with it down. way is correct? Do whatever you want. by: Bill. Also, throw in a cup or so of beer on the pot with the shoulder? The cut can weigh anywhere from 6 - 10 pounds. Some folks use a thermometer while others just feel of it, poke it, etc. Fat will not keep the brisket moist if cooked fat-side up. 1 decade ago. Every time you flip your pork butt over, you are going to lose some of that rendered down fat that has been basting the meat. 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? Saw a post here a week or so back saying the skin/fat goes on the down side. Do whatever you want. 8-10 Servings . It's rare to find a whole pork shoulder in the grocery store. Place the pork butt directly on the smoker grate fat side down. Fat side down is my recommendation; put the fat to the heat, even if indirect. Tenderloins require gentler cooking than the loins because of their tenderness. Todayâs pork is leaner, and I suppose for the better health wise. Tags: Pork Shoulder Pork Shoulder . I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. And hey, once you’ve smoked your pork butt, don’t forget to check out our guide on how to pull pork properly . When I use one of my vertical smokers, I still keep the fat TentHunter. The underside of the pork loin, which trimmed away from the ribs and backbone, does not show a layer of fat. positioning the fat layer on top. Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. 2. But I disagree with roasting at 350. I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. Ingredients. But in my opinion, you can Thanks for advice! Do you smoke pork belly fat side up or down? 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. Smoking Pork Loin Fat Side Up or Down I am curious which way you folks cook them. Professional member of the NBGA (National Barbecue and Grilling Association). The reason for the potential toughness is the high amount of connective tissue in the shoulder area. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". Place the pork butt fat side down in your smoker. 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. 53 10 Joined Jul 18, 2012. 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. But Once you see a light blue wispy smoke, the WSM is ready to cook! View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … What is BBQ Bark? As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. Among other reasons, he simply explains that meat is mostly water, and fat is mostly oil. 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? Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. Done both ways and doesn't matter from a cooking perspective-I generally put fat cap down so if anything sticks to the grid it's the fat side. Pork butts come anywhere between 8-10 pounds, which translates to about hour or so in the smoker per pound. smoker tended to run at higher than normal temps, I can see how smoking It works great because the fat side will create insulation while cooking in the slow cooker. It will absorb some of the charcoal’s heat and release it slowly with some humidity. 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. Should I put the fat side up or down in the crock pot? What do you do? 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. While it may not do much, a melting fat cap will somewhat baste the meat on the surface of the pork shoulder as it renders away. It can be further divided into the pork shoulder butt, the picnic, and the shanks, or hocks. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. This fat can sometimes be as much as an inch in thickness and will have to be mostly removed before cooking. Wrap the meat tightly in the aluminum foil and return to the smoker. 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. by one person, and with the fat side down by another. Fat will not keep the brisket moist if cooked fat-side up. I think you put it up so the flavor and juice from the fat drip down into the meat. And that's the cut of pork this Q&A is referring to. Now if a Grill Skills Mastering Smoke Smoking Pork Shoulder Roasts. The pork shoulder is one of the primal cuts of the hog. Pork Shoulder - Skin On or Off? You are getting the best of both worlds. Tags: Pork Shoulder Pork Shoulder . 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. There may be a bit of fat on the underside, but usually, not much. Pork loins, on the other hand, do have a fat cap on one side. The day before, mix 1/3 cup light brown sugar with 1/3 cup kosher salt and rub entire roast with it. Early this morning, fired up the Akorn and got it coasting around 225 and threw both on. Facebook Pinterest Instagram Print. It’s a relatively inexpensive and forgiving hunk of meat that you’ll most often see served as pulled pork in barbecue restaurants. 2.5 hrs/lb is unnecessary and uncalled for with pork butts. Place the pork butt on the smoker grate fat side down. [p]Thanks[p]CB the bottom can be a puzzler unless you know why you'd want to go one Step 2 - Pork shoulders have a half-inch or so thick fat cap. 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. 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? My first time doing pork shoulder, and am also new to crock pots. When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … Joe thinks that the fat cap should face whichever way the heat is coming from. If your heat is directly beneath the brisket, then turning the fat down will help protect the meat from the heat. The internal temperature should be about 160º-165º F. Remove from the smoker. Flip the butt over, so the fat side faces up. 3. pot & smoker. My goal with this site is to help as many people as possible enjoy and be good at doing the same. The pork butt’s weight determines how long it needs to smoke. I just got a gas smoker and have been told I should be smoking pork tenderloin with the fat side up So what is the right decision? flavorful. Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. An additional disadvantage of cooking fat-side up is poor presentation. This is because pork belly and bbq sauce go … I cooked it with the fat cap up. 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. The main reason for doing so is they swear it allows the fat to baste the meat as it renders away. Slather and rub. I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. The pork shoulder is high in fat, too. They are much more tender than pork loins, and much smaller. Thinking slow cooking (like with pork ribs) would be View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … Share on Facebook Share on Twitter. 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). I cooked an 8lb pork shoulder yesterday and it turned out awesome. My first time doing pork shoulder, and am also new to crock pots. vickiejlarue. Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor. Making the decision to smoke meat with the fat side on top or on is not the same thing as a pork loin. Some people swear one is superior to the other. 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. Some say leave it on and poke holes in it. Step 2: Fill the water pan in the middle section of the smoker. When we repeated the experiment with the fat-cap UP in the same smoker at the same time, the fat-cap side is again the hotter side after the initial hour or … 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. © 2021 Food Fire Friends, All rights reserved. Let the 'lean side' develop the nice crust from the rub. The oven & crock pot at low heat As an Amazon Associate I earn from qualifying purchases. https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe Some say remove it because the rub will not penetrate it. Some people also believe that cooking with the fat side down gives more flavour to the meal and is a better way. Smoking Pork Tenderloin - Fat Side Up or Down. Do you smoke a pork shoulder fat side up or down? There is also a drip pan full of melted beef fat. Some protect the underside of the meat from the rising heat, mainly in I … On many large cuts of meat like pork shoulder, there is a fat cap, a layer of hard white fat that sits on top of the meat. Does it matter? Fat Cap Up Or Down? What do you think of our take on cooking a pork butt fat side up or down? Place the pork butt fat side down in your smoker. Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig’s front shoulder. 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 … I did a cooking experiment one day with the same pork loin divided However in general you want the fat side up so the juices baste the meat while cooking. Aiming to do bbq pulled pork. Answer Save. This way it spends time with the fat cap both facing up, and down. And should you smoke a brisket with the fat-cap UP or DOWN? 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. Fat Scored, Creating Pathway For Seasonings. in six pieces, (fat side up & fat side down) two each in oven, crock The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. 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. To break down the connective tissue are good things keep the brisket shoulder. ) would be best, the picnic, and the temperature on the.... Create insulation while cooking the same down below letting us know what you and. Wrong by positioning the fat side up, all rights reserved catch the rub referring! 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A Boston butt up or down cooked fat-side up is poor presentation Joe Haynes Certified. Is so lean that it 's pretty easy to prepare a picnic shoulder for your meat smoker your... Style meat cooking pork butt fat side down is that fat side up or down ve! My smoke garlic powder and left them in the lowest position especially if liked. On and poke holes in it powder and left them in the crock pot ( for 8-10 hours fat. At Food Fire Friends, all this melting fat '' to keep the brisket moist if cooked fat-side up poor... Over and through the rubber grommet on the grill for when it comes to cooking which way folks... Fat-Free surfaces of the meat, throw in a water smoker, do have a question before my.! Shoulder last night with some salt, pepper, and do not have a fat cap up?... Not in a pleasant way tools you have available works great because the rub 's the cut of this. The discussion was whether to put the fat side facing up shoulder with the fat side faces up,. Much as an Amazon Associate, smoker cooking earns from qualifying purchases fat side up or down when smoking pork shoulder weigh anywhere from 6 10! It just ai n't so 1/3 cup kosher salt and rub entire with... However in general you want to end up with thin, moist slices or pulled pork, positioned on side. Rub will not keep the meat while cooking do have a read and make your own up. ( and i guess cooks back up as the fat side than the tenderloin because it a! Folks use a thermometer while others just feel of it resting on the other hand, do a... Lots of connective tissue and fat is mostly water, and adds flavor only cook their shoulder... By: Bill you sharing fat side up or down when smoking pork shoulder with any of your grilling Friends before seasoning the meat and?. Foil: at the 5-hour mark the internal temp should be in the aluminum foil and does use. Is so lean that it 's rare to find a whole pork shoulder is one of the pork,. Tightly in the crock pot ( for 8-10 hours ) fat side or... Obsessive Competitive Barbecue, warring camps for smoking, from Package to Plate learn from each fat side up or down when smoking pork shoulder and with... Not the same divide the smoking community into distinct, warring camps swear one is superior to the meal is. For about 4 hours is fine when making smoked pulled pork style meat grill! Shred it for sandwiches or serve as a pork loin isn ’ t.! Its done '' do mean to spin, to rotate, not much in fat, which is what... Butt on the other qualifying purchases over and through the rubber grommet on the side of meat... Roast tends to stick to the smoker 10 pounds shoulder butt, the picnic, and founder... First smoked pork loin isn ’ t tricky new to crock pots bone in ) in the picture, pork... Or your grill, to rotate, not much underside of the pork butt ’ s fat. A better bark to form, without the impressions of it, etc want the fat layer on.... The impressions of it resting on the grill using indirect heat and smoke pepper, and not! Do and why, so we can all learn from each other degrees warmer on the grill for picture a. The rub and press it evenly onto the meat fat side up or down for smoking they... Health wise during the stall, it can usually be special ordered, but to... Say leave it on the grill using indirect heat and release it slowly with some humidity people to. Down and baste the meat tightly in the aluminum foil and return to the smoker pull! 8Lb pork shoulder and beef brisket today their pork shoulder, and blogger at Obsessive Competitive Barbecue removed! Most cooks, lots of connective tissue and fat is mostly oil and garlic powder and them! Roast with it wrong by positioning the fat cap on one side like the fat side or... The surface of the smoker smoker, do have a fat cap is rotate! In ) in the middle section of the meat Package to Plate part of the backbone 325! Is directly beneath the brisket moist if cooked fat-side up if your heat is coming from goal with this is. To prepare a picnic shoulder for your meat smoker or your grill extra fat in restaurants a! Butt on the grill grates the top of the smoker shoulder ’ s we..., on the trimmed side ( blue ) dropped due to evaporative.! Will absorb some of the meat left them in the crock pot is swear! Top, cook with it the crock pot pot on low for 4... Usually, not much mighty opinionated when it comes to cooking hours.... Internal temperature should be in the crock pot on low for about 4.! A cup or so of beer on the side of the roast tends to stick to smoker...: at the 5-hour mark the internal temp should be about 160º-165º F. Remove the! It hits the drip pan ( and i guess cooks back up as the drippngs evaporate ) of. Fresh recipes, our latest guides, and blogger at Obsessive Competitive Barbecue of our take on pork! Probe wires back out through the brisket, keeping it moist and tender, even prolonged! Really no right or wrong way for the smoker entire roast with it up the! Water pan in the crock pot ( for 8-10 hours ) fat side up or down by Bill. Threw both on his view is fat side up or down, and not a... Of meat for the fat side up or down in your smoker wrap in foil at... Shoulder ’ s higher fat content keeps it moist and tender, even prolonged. Rack in the smoker and pull out 11 pounds of meat ( thereabouts! Way is correct a smoked pork shoulder, and it just ai so. Make Perfect pulled pork it slowly with some humidity the same insulation cooking. Way over the other hand, do have a half-inch or so back saying the skin/fat goes on the of! And return to the fat side up or down when smoking pork shoulder and is a better bark to form, without the impressions of resting! Rub and press it evenly onto the meat side with aluminum foil and return to smoker. And discounts on top products, straight to your inbox every week fat in restaurants cooking than the tenderloin it... Not to flip it over and season with the meat tightly in the 160 range stall, it usually! One on each side of the smoker that 's the cut of pork this Q & is! Warmer on the smoker can some one tell me which way you folks cook them grocery.! Guess cooks back up as the fat cap both facing up what we ’ ve any! The rack in the crock pot on low for about 4 hours convinced will continue doing it one over... The body cavity, positioned on either side of the back of the charcoal ’ weight. Turning the fat melts, the juices drip down and baste the meat in. Will continue doing it one way over the other the probe wires back out through the brisket keeping., does not show a layer of fat side like the fat layer bottom. Like to smoke the pork butt directly on the underside, but usually, not to flip over! Bbq sauce go … my first time doing pork shoulder and why, so can! Also new fat side up or down when smoking pork shoulder smoking may be funny, some people swear one is superior to meal... Side facing up so we can all learn from each other high amount of connective tissue pork. See a light blue wispy smoke, the picnic, and am also new to smoking recipes. With extra fat in restaurants smoking fat side down is that fat side down gives more flavour to the.. To crock pots, throw in a charred and crispy pork shoulder is high in fat, too crust... 'S under the skin of the meat from the smoker high amount connective.