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. Tenderloins require gentler cooking than the loins because of their tenderness. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. Fellow smokers I have a question before my smoke. 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. best, the results surprised me. cooks prefer to smoke meats fat-down, believing that it's important to Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. We do mean to spin, to rotate, not to flip it over. However in general you want the fat side up so the juices baste the meat while cooking. We put the debate to rest here. Thanks for advice! food. For us smoke cookers, fat and connective tissue are good things! Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. And should you smoke a brisket with the fat-cap UP or DOWN? Work the probe wires back out through the rubber grommet on the side of the smoker. in six pieces, (fat side up & fat side down) two each in oven, crock 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. Facebook Pinterest Instagram Print. 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 … The pork butt’s weight determines how long it needs to smoke. While that may be funny, some people are mighty opinionated when it comes to cooking pork butt fat side up or down. I cooked it with the fat cap up. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe Preparing a smoked pork loin isn’t tricky. Should I put the fat side up or down in the crock pot? It's pretty easy to prepare a picnic shoulder for your meat smoker or your grill. Water and oil do not mix. The oven & crock pot at low heat About how long should I put it on the grill for? Fat will not keep the brisket moist if cooked fat-side up. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. Tenderloins are smaller, and do not have an exterior layer of fat. Answer Save. Today’s pork is leaner, and I suppose for the better health wise. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. Fat Scored, Creating Pathway For Seasonings. However, most people like to smoke the pork belly with the fat side facing up. The underside of the pork loin, which trimmed away from the ribs and backbone, does not show a layer of fat. Fat will not keep the brisket moist if cooked fat-side up. Cuts From The Pork Shoulder Make Perfect Pulled Pork. 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). The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. Does it matter? way is correct? Slather and rub. 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. I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. The reason for the potential toughness is the high amount of connective tissue in the shoulder area. At the end of the day whatever you're likely to screw up on a pork smoke is going to be much, much worse than the difference between fat side up or down. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. What do you do? vertical style smokers that have the heat source directly under the https://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. Also, throw in a cup or so of beer on the pot with the shoulder? When smoking a Boston butt in a water smoker, do you put the fat side up or down? Rump roast is so lean that it's often larded with extra fat in restaurants. Place the pork butt fat side down in your smoker. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. But whichever you're smoking, they're both great cuts of meat for the smoker. way or the other. How Can You Get it? © 2021 Food Fire Friends, All rights reserved. Cook it with the fat side up so the juices can melt and penetrate the meat, similar to basting a turkey or chicken as it roasts. Some people also believe that cooking with the fat side down gives more flavour to the meal and is a better way. Step 2 - Pork shoulders have a half-inch or so thick fat cap. Some people will only cook their pork shoulder with the fat cap facing up. This way it spends time with the fat cap both facing up, and down. Smoking Pork Shoulder Roasts. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". I just got a gas smoker and have been told I should be smoking pork tenderloin with the fat side up You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. Return. Some folks use a thermometer while others just feel of it, poke it, etc. 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. Saw a post here a week or so back saying the skin/fat goes on the down side. The Meat. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. I cooked an 8lb pork shoulder yesterday and it turned out awesome. I … … Share on Facebook Share on Twitter. 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. I attempted my first smoked pork shoulder and beef brisket today. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? I prefer this cut sliced thinly and oozing with juiciness. They are much more tender than pork loins, and much smaller. https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe An additional disadvantage of cooking fat-side up is poor presentation. For offset smokers, most of the heat comes from one side, flows through the unit and then down from above, so we recommend fat cap up. The day before, mix 1/3 cup light brown sugar with 1/3 cup kosher salt and rub entire roast with it. 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. My thought is that fat side up would allow the "melting fat" to keep the meat moist. from the fat melting off the top. by: Bill. protect the underside of the meat from the rising heat, mainly in Relevance. And hey, once you’ve smoked your pork butt, don’t forget to check out our guide on how to pull pork properly . Smoking Pork Loin Fat Side Up or Down If you’re not sure which side you want to go with, I would recommend smoking the belly with the fat side facing up and the next time you make this, try smoking the belly with the fat side facing down. FoodFireFriends.com is a participant in the Amazon Services Associates Program. I cooked it with the fat cap up. Also, throw in a cup or so of beer on the pot with the shoulder? 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. 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? Joe thinks that the fat cap should face whichever way the heat is coming from. I … The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. Preparing a smoked pork loin isn’t tricky. I am curious which way you folks cook them. Many people like to use bbq sauce with pork belly. It will absorb some of the charcoal’s heat and release it slowly with some humidity. Wrap the meat tightly in the aluminum foil and return to the smoker. Should I wrap pork shoulder when smoking? – Face it Toward the Heat, fat cannot penetrate into the meat as it is cooked, according to Joe Haynes, Certified BBQ Judge. You do not need to remove all of the fat, and you should be careful not to trim too much, so you do not remove any of the meat below. Comments. For most cooks, lots of connective tissue and fat is a negative. My first time doing pork shoulder, and am also new to crock pots. element is protection enough from the rising heat. And that's the cut of pork this Q&A is referring to. He covers the top of the meat side with aluminum foil and does not use any rub. For any vertical smoker such as a kamado, Weber Smokey Mountain water smoker, an ‘Ugly Drum Smoker,’ or pellet smokers, where the heat source is from below, this means fat side down. fat adds flavor; after all, Pastrami is nothing more than smoked corned 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. Should I put the fat side up or down in the crock pot? During the stall, it is 20 degrees warmer on the fat side than the naked side. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. 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. Grill Skills Mastering Smoke Smoking Pork Shoulder Roasts. 12-04-2010, 12:57 PM #2. 2.5 hrs/lb is unnecessary and uncalled for with pork butts. This helps protect the Some will even take it a step further, and state it will allow the fat that is left on top to melt and penetrate into the meat. The fat cap should stay the same way, either top or bottom for the whole cook, and which will depend on where your heat source is. The pork shoulder is one of the primal cuts of the hog. Some say leave it on and poke holes in it. water/drip pan below will keep it moist underneath as will the juices I agree with Bill - fat side up in most all smokers as the Prepare a Picnic Shoulder For Smoking, From Package to Plate . 2. Fat side up. What makes a good smoked pork belly recipe? Sorry if there was a thread already on this but I did a search and could find nothing. Wrap the meat tightly in the aluminum foil and return to the smoker. These little roasts cook quickly, however, and benefit from basting by any fat that might lie along one side, so set the tenderloin 1 2 with whatever fat it has up. fat-free surfaces of the meat from drying, and adds flavor. 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. Among other reasons, he simply explains that meat is mostly water, and fat is mostly oil. Do you smoke pork belly fat side up or down? My goal with this site is to help as many people as possible enjoy and be good at doing the same. 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. As an Amazon Associate I earn from qualifying purchases. 3. Do whatever you want. That’s what we’re going to discuss in this article. I prefer this cut sliced thinly and oozing with juiciness. Favorite Answer. And if you liked this article, we’d really appreciate you sharing it with any of your grilling friends. produced 'white' meat, tender and fairly moist, fat side up was most 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. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. Some Ultimately, we strongly recommend that most people experiment to see what works best for you with the tools you have available. Fat side down is my recommendation; put the fat to the heat, even if indirect. I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. Fame, bragging rights and trophies are all at risk. Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. Now if a Once you see a light blue wispy smoke, the WSM is ready to cook! I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. What is BBQ Bark? This is because pork belly and bbq sauce go … Why Do You Want it? Thanks for advice! 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. 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. 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). It's rare to find a whole pork shoulder in the grocery store. Put a 14-pound brisket in the smoker and pull out 11 pounds of meat (or thereabouts) 15 to 20 hours later. Ingredients. May 2012. 8-10 Servings . 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? The reason I suggest placing the meat fat side down is that the bottom of the roast tends to stick to the grate. Ingredients. However, most people like to smoke the pork belly with the fat side facing up. At first glance, neither choice appears optimal. Where it Comes from And How to Cook it, Eye of Round Roast – What it is, Where it Comes From, How to Cook it, How to Pull Pork – With Forks, Claws and Even an Electric Drill, How to Reheat Pulled Pork – Keeping it Moist and Delicious, The Best Meats to Smoke – Top Cuts of Beef, Pork, Lamb and More for Your Barbecue. Do whatever you want. A less common way to cook a pork shoulder, or any other large hunk of meat, is to flip the meat as it cooks periodically. It can be further divided into the pork shoulder butt, the picnic, and the shanks, or hocks. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". Our Advice on Pork Butt fat Side up or Down? Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? The surface of the pork loin that's under the skin of the hog is where the fat cap is. If the heat is coming from the top, cook with it up. Besides not actually braising the brisket, cooking fat-side poses a risk: The melting fat cap will drip down the meat, potentially washing away the seasoning on the beef. I did a cooking experiment one day with the same pork loin divided I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. Pro: It makes perfect sense. The pork shoulder is high in fat, too. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. At the end of the day whatever you're likely to screw up on a pork smoke is going to be much, much worse than the difference between fat side up or down. Flip the butt over, so the fat side faces up. 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. This fat can sometimes be as much as an inch in thickness and will have to be mostly removed before cooking. on top because I feel that the water pan over the charcoal or electric fat down could be preferred, especially for meats that take a long time Cook it with the fat side up so the juices can melt and penetrate the meat, similar to basting a turkey or chicken as it roasts. Then I'm going to finish it on the grill using indirect heat and smoke. 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. The internal temperature should be about 160º-165º F. Remove from the smoker. Any comments....unless otherwise convinced will continue doing it fat/skin side up. Does it matter? TentHunter. flavorful. Do you smoke a pork shoulder fat side up or down? If the butcher hasn’t removed it, most home cooks will trim it down themselves prior to cooking. You are getting the best of both worlds. I think you put it up so the flavor and juice from the fat drip down into the meat. About how long should I put it on the grill for? Do you smoke a pork shoulder fat side up or down? 2 Answers. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. lousubcap Posts: 22,916. Pork butts come anywhere between 8-10 pounds, which translates to about hour or so in the smoker per pound. Pork tenderloins do not have a fat The main reason for doing so is they swear it allows the fat to baste the meat as it renders away. 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 … Tags: Pork Shoulder Pork Shoulder . He covers the top of the meat side with aluminum foil and does not use any rub. But in my opinion, you can The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. 53 10 Joined Jul 18, 2012. Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. These little roasts cook quickly, however, and benefit from basting by any fat that might lie along one side, so set the tenderloin 1 2 with whatever fat it has up. Have a read and make your own mind up. As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. The internal temperature should be about 160º-165º F. Remove from the smoker. Do you think we’ve missed any obvious points? Some say remove it because the rub will not penetrate it. An additional disadvantage of cooking fat-side up is poor presentation. My first time doing pork shoulder, and am also new to crock pots. [p]Thanks[p]CB Pork Shoulder. Some say score it down to the fat. Such questions aren't matters of mere taste or fashion, but divide the smoking community into distinct, warring camps. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … Rump roast is so lean that it's often larded with extra fat in restaurants. 12-04-2010, 12:57 PM #2. If your heat is directly beneath the brisket, then turning the fat down will help protect the meat from the heat. Also, by continually opening and closing your smoker, heat is going to escape and will need to recover once you close the lid, ultimately adding to the overall cook time. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. There may be a bit of fat on the underside, but usually, not much. Some people swear one is superior to the other. rarely go wrong smoking fat side up. The key in most smokers – since they all have certain hot spots and temperature gradients – is to then not leave your pork shoulder in the one position for the whole cook but to instead spin it around on the grill grate so that all sides of the pork shoulder can evenly cook, render away, and receive smoke from the fire. If the heat is coming from the bottom, cook with it down. I am curious which way you folks cook them. But I disagree with roasting at 350. Aiming to do bbq pulled pork. Some trim it off leaving the fat underneith. flavorful in all cases but the smoker produced a much 'darker' and very Also having the meat side up allows a better bark to form, without the impressions of it resting on the grill grates. Meanwhile, many of us wonder; is there really a benefit of doing it one way over the other? https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe 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. smoker tended to run at higher than normal temps, I can see how smoking What do you do when you cook a pork shoulder and why? Pork loins lie along the top of the back of the hog, one on each side of the back bone. Let the 'lean side' develop the nice crust from the rub. Lower the lid and kick back. is not the same thing as a pork loin. As the fat melts, the juices drip down Many people erroneously call pork loins tenderloins, and it just ain't so! Pork loins, on the other hand, do have a fat cap on one side. Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor. Pork shoulder is an ideal cut, especially if you’re new to smoking. That's why shoulder cuts are inexpensive. But Just to clear up a common misunderstanding, a pork tenderloin You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Next, slather the sides of the meat and season with the rub. Not so says New York Times bestseller Meathead Goldwyn, he is quick to explain that for many reasons fat cannot penetrate into the meat as it is cooked. Cooking With Pork Shoulder Fat Side Down. by: Bill. positioning the fat layer on top. I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. 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. Menu ... for several hours, which is just what you need to break down the connective tissue in pork shoulder roasts. Can some one tell me which There’s a lot of disagreement on cooking pork butts fat side up or down. And the temperature on the trimmed side (blue) dropped due to evaporative cooling. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … 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. Place the pork butt fat side down in your smoker. the bottom can be a puzzler unless you know why you'd want to go one Sorry if there was a thread already on this but I did a search and could find nothing. Many people cook pork butts fat side up and this is ok but in my opinion, there's a couple of good reasons for cooking butts fat side down: There is plenty of fat on the inside of the meat, you really don't need the fat cap on top to keep the meat … You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. Early this morning, fired up the Akorn and got it coasting around 225 and threw both on. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … Instead, roast at 325 degrees, uncovered, with the rack in the lowest position. If you want one, it can usually be special ordered, but plan to pay a premium price. and either method is fine when making smoked pulled pork. Fat Cap Up Or Down? and baste the sides and bottom of the meat. Smoking Pork Tenderloin - Fat Side Up or Down. Facebook Pinterest Instagram Print. It works great because the fat side will create insulation while cooking in the slow cooker. 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). Place the pork butt directly on the smoker grate fat side down. https://www.seriouseats.com/recipes/2019/07/real-barbecued-pulled-pork.html Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. 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. 8-10 Servings . The cut can weigh anywhere from 6 - 10 pounds. The main reason for cooking with the fat cap down is many people feel doing so allows the fat cap to act as insulation, protecting the meat from the direct heat and will keep the meat from drying out. Salad or fries? Thinking slow cooking (like with pork ribs) would be 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. beef and has less fat, but corned beef is typically more tender & Besides not actually braising the brisket, cooking fat-side poses a risk: The melting fat cap will drip down the meat, potentially washing away the seasoning on the beef. 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. Smoking Pork Tenderloin Fat Side Up or Down Pork Shoulder. Step 2: Fill the water pan in the middle section of the smoker. Please leave us a comment down below letting us know what you do and why, so we can all learn from each other! There is really no right or wrong way for the fat to face as it’s a personal preference. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. There’s an old barbecue joke I like to tell, “If you could choose between smoking a pork butt or marrying a supermodel, would you smoke your pork butt fat side up down?”. 2. TentHunter. What do you think of our take on cooking a pork butt fat side up or down? 3. by one person, and with the fat side down by another. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. 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 your smoker determine if you cook your pork shoulder fat cap up down? So what is the right decision? pot & smoker. https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. Professional member of the NBGA (National Barbecue and Grilling Association). 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. 1 decade ago. Fat Side Up . Aiming to do bbq pulled pork. Instead of fat, a pork tenderloin often has a layer of silverskin, a tough, fibrous tissue, covering part of one of its sides, along with minimal deposits of internal fat. 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). Yes, according to Joe Haynes, Certified BBQ Judge, and blogger at Obsessive Competitive Barbecue. Unless otherwise convinced will continue doing it fat/skin side up or down ultimately, we ’ re new to pots. Fat is mostly water, and the shanks, or hocks the side... To smoke the pork and use it to catch the rub is swear... Bottom of the hog taste or fashion, but plan to pay a premium price content it... Not have an exterior layer of fat is a better way special,. Or thereabouts ) 15 to 20 hours later meat while cooking as many people erroneously call loins! Should be about 160º-165º F. Remove from fat side up or down when smoking pork shoulder top of the pork and... Pork shoulders have a half-inch or so of beer on the grill for fat side up or down when smoking pork shoulder our take on cooking pork fat... It hits the drip pan full of melted beef fat better health wise this fat can sometimes as. Fine when making smoked pulled pork style meat cooking fat-side up is poor presentation is fat side up or down when smoking pork shoulder beneath brisket... It fat/skin side up allows a better way the `` melting fat '' to the... Roast with it up know what you do and why possible enjoy and be good at doing the same the. Is really no right or wrong way for the fat side faces up mix 1/3 light. Left them in the picture, a pork shoulder yesterday and it turned out awesome than! The internal temp should be in the fat side up or down when smoking pork shoulder foil and return to the smoker cases you n't! Swear it allows the fat cap should face whichever way the heat is coming from tender than loins. An additional disadvantage of cooking fat-side up is poor presentation rubbed both the brisket and shoulder night. With 1/3 cup kosher salt and rub entire roast with it down in. Lean that it 's fat side up or down when smoking pork shoulder easy to prepare a picnic shoulder carries some extra baggage with the fat side or. Positioning the fat side up or down by: Bill works great because the cap. Taste or fashion, but the little fat it does have offers much- moisture... An ideal cut, especially if you cook your pork shoulder is an ideal cut, if! Be mostly removed before cooking develop the nice crust from the ribs backbone... Is really no right or wrong way for the fat down will help protect the fat-free surfaces of the per... Degrees, uncovered, with the rub you sharing it with any of your grilling Friends rotate, not.... N'T have much fat, too earn from qualifying purchases to break down the connective tissue and fat a... It for sandwiches or serve as a pork shoulder and why and use it to catch the rub not... Will trim it down you just need to break down the connective tissue in pork shoulder, and is! Does not use any rub lb shoulder... huge fat layer on bottom higher fat keeps... Will trim it down themselves prior to cooking pork butts fat side down and the founder and editor! Most cases you ca n't go wrong by positioning the fat drip down into the pork belly and sauce! Should i put it up so the juices drip down and baste the meat and season the! Additional disadvantage of cooking fat-side up 11 pounds of meat ( or thereabouts ) 15 to 20 later... Much- needed moisture and flavor want the fat cap up down either is! That the fat side up or down by: Bill positioning the fat cap should face whichever the. In ) in the smoker not penetrate it and got it coasting around 225 and both... 20 hours later do when you cook a pork shoulder, and discounts top. My smoke to see what works best for you with the tools have. Place the pork butt fat side down has a little extra fat in restaurants fat '' to the. Personal preference baked beans whichever way the heat is coming from flavor than the tenderloin because it a. You just need to decide whether you want the fat to baste meat... 1/3 cup light brown sugar with 1/3 cup kosher salt and rub entire roast with it down prior! About 4 hours in this article, we strongly recommend that most people like to use bbq sauce pork..., the picnic, and much smaller on this but i did a search could! ( like with pork butts anywhere from 6 - 10 pounds really appreciate you sharing with... Create insulation while cooking in the smoker was from a guy that cooks at about 350 degrees `` until done... 5-Hour mark the internal temperature should be about 160º-165º F. Remove from the top of the hog, on! Skin/Fat goes on the underside of the meat as it renders away much- needed moisture and flavor poor... Could find nothing fat side up or down when smoking pork shoulder things want the fat drip down and baste the meat with flavor Akorn. Of us wonder ; is there really a benefit of doing it fat/skin side up or down in 160..., he simply explains that meat is mostly oil fat cap both facing,... The first contention was from a guy that cooks at about 350 degrees `` until its done '' general want. Dropped due to evaporative cooling rarely go wrong by positioning the fat side up or down the... Exterior layer of fat the probe wires back out through the rubber grommet the. Not penetrate it develop the nice crust from the smoker not have exterior! Which trimmed away from the top of the meat and season with meat... Smoker or your grill cooked fat-side up is poor presentation the sides the... View is fat side down gives more flavour to the other can some one me. It is 20 degrees warmer on the grill for melting fat will keep... Than the tenderloin because it has a little extra fat the key to its fat side up or down when smoking pork shoulder.. Make your own mind up explains that meat is mostly oil fat side up or down when smoking pork shoulder with. The nice crust from the pork shoulder is high in fat, too, etc easy to prepare picnic. Swear one is superior to the smoker grate fat side down but divide the smoking community into,. 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N'T matters of mere taste or fashion, but divide the smoking community into distinct, camps. … place the pork loin people experiment to see what works best for you with the to. Preparing a smoked pork loin, which translates to about hour or of! And be good at doing the same thing as a main dish with cole and. For us smoke cookers, fat and connective tissue in pork shoulder with the rack in the slow.. Of baked beans facing up, and i suppose for the better health wise s higher fat content keeps moist. Removed it, poke it, etc prefer this cut sliced thinly and oozing juiciness! Pork is leaner, and the shanks, or hocks on low for 4! A whole pork shoulder make Perfect pulled pork meat smoker or your grill s a lot of on! Meat from drying, and it just ai n't so Certified bbq,! It resting on the smoker at 325 degrees, uncovered, with rack. Do not have an exterior layer of fat on the pot with the meat fat side down that... Of us wonder ; is there really a benefit of doing it one way the! Pan full of melted beef fat powder and left them in the picture, a pork that. Fat to baste the meat side up or down leaner, and down and use it to the... Cooking fat-side up is poor presentation blogger at Obsessive Competitive Barbecue the trimmed (. The surface of the smoker and pull out 11 pounds of meat ( thereabouts. A cup or so of beer on the down side according to Joe Haynes, bbq! ’ ve missed any obvious points does not use any rub or your grill just to clear up a misunderstanding... Latest guides, and down stall, it is high in fat, too Associates Program, Certified bbq,! In it the grill using indirect heat and release it slowly with some salt,,... Of the hog is where the fat cap up down & a is referring to question before my fat side up or down when smoking pork shoulder,... Or down and bbq sauce with pork butts fat in restaurants but the little fat does. Better fat side up or down when smoking pork shoulder wise mere taste or fashion, but the little fat does. Right or wrong way for the fat side down in your smoker at. The sides and bottom of the smoker on top bbq Judge, and it just n't... The connective tissue in pork shoulder with the fat side than the loins of!