I have a 5lb loin, should I put the FAT side down or maybe up for more flavor. The last one I did I did fat on the bottom and it was o.k. Just trying to get some advice from the pros.
Thanks....
I've done them both ways with great results
Don
Fat side up is a bit more self basting, if you have it on the bottom rack fat side down may protect the meat from the radiant heat of the heating element - but either will turn out great.
I like to do mine fat side up but this is a contraversial question that comes up about every other month :)
Thanks for the info. Smoking on Good Friday.
Quote from: Keymaster on April 05, 2012, 05:13:16 AM...this is a contraversial question that comes up about every other month
Not exactly - the "controversial" question is whether to do brisket with the fat cap up or down. Everybody knows that pork loin is best done fat side up (or not).