Butt question

[RFT]

Ribs are finishing up and going to put the pork butt in very soon.   

One question. Fat side down or up?

[FLBentRider]

I do fat down on butts and brisket.

[RFT]

Thank you very much sir!

How' your smoke going?

[DarqMan]

I agree.  I do mine fat side down but other will say fat side up.  Try both and see which works best for you.

[classicrockgriller]

I'm kinda a flip/flopper.

I do like to have Fat up during smoke time.

Butt the fat down will protect the meat over a long cook.

[TestRocket]

Is there a right way? In my mind fat side up and let gravity help all the juice run down hill, but then again if the fat side down will protect the meat over a long cook???

Hey, if it's cook to the right IT I don't think anyone eating it will complain so like DarqMan said "Try both and see which works best for you." I don't think you can go wrong!  ;D

[SoCalBuilder]

WHen I get up the nerve to do than more than one at a time, I think I will probably try the bottom butt with the fat down and the upper with the fat up. Kinda makes sense to my little pea-brain ;)

[SouthernSmoked]

I agree fat side up and let the juice flow through.

[GusRobin]

WHen I get up the nerve to do than more than one at a time, I think I will probably try the bottom butt with the fat down and the upper with the fat up. Kinda makes sense to my little pea-brain ;)

That's what I tried to do the first time I cooked multiple butts. However, I rotate the racks. Between the long time to cook, the rotation of the racks, and the adult beverages I lost track and mixed them up. So after that I use the scientific method. Whichever way I happen to grab it, that is the way it goes in. So it is "the luck of the draw" if it goes in fat up or down.

[FLBentRider]

WHen I get up the nerve to do than more than one at a time...

I did one, once...

And when we were standing there looking at the still-steaming foil, I was asked "where's the other one"

That was the last time I made one. Now its usually 2-4 sometimes 8  ::)

[KyNola]

Here's one more alternative I use.  Trim the fat cap off of it completely and apply your rub over the CYM or oil or molasses.  I find that the butt has enough internal fat that the meat stays nice and moist.  I think this process results in a more pronounced bark and much less fat to have to deal with when you pull the butt.

Kind of goes against the norm but hey, whoever said I was normal? :D :P

[RFT]

Puttin the fat cap down worked well for me.  When I pulled the but off to FTC  :D the cap preeety much pulled right off even though I used some olive oil cooking spray. I think if I put the meat side down I would of been pulling the pork prematurely because of it sticking on the racks.

[squirtthecat]

That's what I do as well.  The fat cap acts as a heat shield of sorts.   And if it sticks to the racks, no biggie.

[Indy Smoker]

Always done mine up and helps to keep your butt moist - ugh?
Always turned out great !!