Fat side up

cinrds · July 16, 2010, 06:33:56 AM

When would you not smoke meat fat side up?

watchdog56 · July 16, 2010, 07:35:31 AM

Some do their butts fat side down and some up. Me I like it up so the fat runs into the meat. I think it makes it more moist.

FLBentRider · July 16, 2010, 07:44:03 AM

This is a debatable topic for sure.

Some say fat up for a self basting cook, some say fat down acts as a heat shield.

ArnieM · July 16, 2010, 08:21:16 AM

I do it fat up on the upper racks.

BuyLowSellHigh · July 16, 2010, 05:33:32 PM

For me the answer is it depends. The key factor is where the higherst heat is relative to the meat. In/on a pan within a conventional oven I use fat side up. In the Bradley on an open rack I am mostly fat side down - the Bradley is hotter below and on an open rack. I have never been convinced that the melting fat actually provides any helpful basting, but it does make a great insulator for the meat underneath, which allows temp to come up without getting toasted in the process.

TestRocket · July 16, 2010, 08:27:19 PM

I guess I can see the technical side of fat up or fat down. But just decide to lean towards the effects of gravity. So it's fat up for me!

DarqMan · July 16, 2010, 08:59:20 PM

With briskets, I've always had better luck with fat side down. The fat acts as an insulator from the rising heat as the meat sits in a pile of fat. When I do my brisket fat side up they seem to dry out more. I know most say fat side up, but I'm a downer ;D

TestRocket · July 16, 2010, 09:11:18 PM

Hopefully not so on my butt, because mine is fat side up as I type in this classroom of OBS smoking 101!

cinrds · July 16, 2010, 09:18:18 PM

I know I was always told fat up.

DarqMan · July 16, 2010, 10:05:14 PM

Quote from: TestRocket on July 16, 2010, 09:11:18 PM
Hopefully not so on my butt, because mine is fat side up as I type in this classroom of OBS smoking 101!

TestRocket, your butt will be fine. It's a large chunk of meat with a lot of fat so don't worry.

DarqMan · July 16, 2010, 10:10:22 PM

I should point out there are a lot of different opinions on this. Bottom line is to try both ways and do what works best for you.

TestRocket · July 16, 2010, 10:21:52 PM

The PID has turned off the SG and the temps are 210 with and IT of 140. I'm watching for the smoke from the last puck to die down and I'll rotate front to back and refresh the water bowl and off to bed for a few hours. The PID is in control and I like how well it does doing its job. Night, night!

PS This is my first butt and but a base line. I can think of 5-7 things to do different but started off simple and with good notes I'll make it better. But I'm expecting this butt to be very good! Thanks!

Tenpoint5 · July 17, 2010, 02:31:57 AM

Myself I tend to go fat side up as I am a back sleeper. Fat side down I look like a teeter-toter. OH wait your talking about butts in the smoker!! Mostly fat side up.

FLBentRider · July 17, 2010, 03:06:39 AM

I really don't think it matters on a butt.

Now a brisket is another story altogether!

Up In Smoke · July 17, 2010, 04:18:14 AM

Quote from: Tenpoint5 on July 17, 2010, 02:31:57 AM
Myself I tend to go fat side up as I am a back sleeper. Fat side down I look like a teeter-toter. OH wait your talking about butts in the smoker!! Mostly fat side up.

ROTFLMAO :D :D :D :D :D