fat cap up or down.....
- Thread starter BIG BOB
- Start date
Pork Belly
Moderator
Regardless of the type of meat I go "Fat side Up".
DivotMaker
New member
Fat cap up!
DivotMaker
New member
Looks like you're starting to trend, Bob! 
puddle jumper
New member
Man, I don't want to feel left out,,
Fat cap up,, lol
also up on brisket,, 8)
PJ
Fat cap up,, lol
also up on brisket,, 8)
PJ
Libohunden
Member
Time for a dissenter!
I used to have an old smokey electric smoker for years. Every time I tried fat cap up, the bottom (non-fat cap) would get over cooked. Mainly because it is a vertical type smoker and obviously smoke rises(similar to the SI).
I had the same question as you about a month ago and decided to test the waters because a large percentage of people here recommended fat cap up. I have to say, my brisket (the only one I've cooked on my #3) turned out pretty darned good.
That being said, I have cooked much juicier briskets in my old smokey with fat cap down. I plan to smoke fat cap down on my next brisket (keeping everything else the same) to see which I think is the best.
I would suggest trying both methods and report your findings. I will report mine as well.
I doubt you'll go wrong either way!
I used to have an old smokey electric smoker for years. Every time I tried fat cap up, the bottom (non-fat cap) would get over cooked. Mainly because it is a vertical type smoker and obviously smoke rises(similar to the SI).
I had the same question as you about a month ago and decided to test the waters because a large percentage of people here recommended fat cap up. I have to say, my brisket (the only one I've cooked on my #3) turned out pretty darned good.
That being said, I have cooked much juicier briskets in my old smokey with fat cap down. I plan to smoke fat cap down on my next brisket (keeping everything else the same) to see which I think is the best.
I would suggest trying both methods and report your findings. I will report mine as well.
I doubt you'll go wrong either way!
puddle jumper
New member
When I read the question I thought the same thing kind of like the ford /chevy question,, I always go up and have stayed that way, it works for me,,but I have read arguments on both sides and see the point on doing it the both ways,,
With that being said I would love to know what you find out when you compare both ways,, but the hard part about comparing is all meats are not created the same..
let us know..
8)
PJ
With that being said I would love to know what you find out when you compare both ways,, but the hard part about comparing is all meats are not created the same..
let us know..
8)
PJ
DivotMaker
New member
The question was about pork butts, which I always do fat cap up. If we're expanding the discussion to briskets, I'll address that: Either way. I've tried cap up, and cap down, and really can't tell a big difference. The part that will overcook is the very end of the flat, which doesn't have much fat on it anyways. Now, I just leave them cap up.
Smokem if you got em
New member
DiggingDogFarm
New member
BIG BOB said:
Try it both ways and see what works best for you.
~Martin
DivotMaker
New member
DiggingDogFarm said:
Spot-on, as usual, Martin!! There is no "right way," or "wrong way" in BBQ - just "MY way!" ;D
puddle jumper
New member
