Which side up ?

FLBentRider · October 27, 2009, 05:40:31 PM

Ok, So which side up - fat or lean ?

HawkeyeSmokes · October 27, 2009, 05:42:40 PM

Fat up for me. I'm looking for flavor, not a new diet!

Savannahsmoker · October 27, 2009, 05:43:36 PM

If you are talking about shoulder, butt or a picnik then we do ours fat on top. We do it in a Traeger so it is indirect heat and do not have to protect from direct heat.

Wildcat · October 27, 2009, 06:04:21 PM

Ditto

classicrockgriller · October 27, 2009, 07:00:38 PM

Mainly fat side up, since I am a flipper, rotater, and back to fronter....some of the fat does get some smoke.

JoeHifi · October 27, 2009, 07:53:07 PM

Fat on bottom.

Heat insulation.

Mr Walleye · October 27, 2009, 08:21:05 PM

I'm playing devils advocate and going with JoeHiFi on this one... ;)

Lately I've been doing fat side down. The theory with the fat cap on the bottom it acts as a heat shield protecting the the meat from any temp spikes. On Brisket I have found the temp on the flat and the temp on the point to rise during the smoke more consistently with the fat cap down as well.

Just my 2 bits...

Mike

Hopefull Romantic · October 28, 2009, 12:18:06 AM

Fat side up

HR

Habanero Smoker · October 28, 2009, 01:16:14 AM

Mostly fat side up. While the fat bastes the meat it helps cool the meat surface and protects it from the heat.

pensrock · October 28, 2009, 02:43:07 AM

UP for me.

deb415611 · October 28, 2009, 03:42:27 AM

rdevous · October 28, 2009, 04:38:40 AM

Up to baste the meat!!!

Ray

lophole · October 28, 2009, 06:09:35 AM

Fat side up

lophole

Tenpoint5 · October 28, 2009, 06:10:54 AM

Up for self basting

OU812 · October 28, 2009, 08:40:50 AM

Fat side up for me.