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Old 04-10-2016, 02:04 PM   #11
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Just like the old wine commercials for Paul Masson by Orson Welles, "We will pull no swine before its time."
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Old 04-10-2016, 02:18 PM   #12
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I cook fat side up and mop regularly but not too often. My finished product has a nice crust.
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Old 04-10-2016, 02:28 PM   #13
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Fat Cap up. I make a diamond cut on it and put very thin slices on garlic in the slits. A foil tent over it until the last twenty minutes or so. Most of the fat does melt off and will be drained off and some of it will go towards the gravy along with other juices in the bottom along with the flavor of the garlic.

I too hate to baste constantly. I take the lazy way any time I can.
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Old 04-10-2016, 04:14 PM   #14
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Fat Cap up. I make a diamond cut on it and put very thin slices on garlic in the slits. A foil tent over it until the last twenty minutes or so. Most of the fat does melt off and will be drained off and some of it will go towards the gravy along with other juices in the bottom along with the flavor of the garlic.

I too hate to baste constantly. I take the lazy way any time I can.
That sounds good.
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Old 04-10-2016, 05:47 PM   #15
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That sounds good.
Once I remove the foil, I just turn the heat up (or use the broiler) and the fat gets nice and crispy.
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Old 06-22-2016, 01:13 AM   #16
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Good grief: True enough that the fat running down the sides doesn't penetrate the meat, but it it's a lump of meaty fat auto-basting the sides, just the thing for the crust you want.

I've read a bunch of these, and don't understand the other side, but that's why I'm here, so please explain.
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Old 06-22-2016, 02:14 AM   #17
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And, five minutes after I ask, I suspect the reason: you want maximum exposed crusty-bronze meat? So do I! Duh...

Has anybody tried doing it fat-cap up and suspended in a V-shaped roasting cage? So you get a free baste on three sides? That, and a six-pack, sounds like my next free afternoon. I'll report back.
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Old 06-22-2016, 11:46 AM   #18
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And, five minutes after I ask, I suspect the reason: you want maximum exposed crusty-bronze meat? So do I! Duh...

Has anybody tried doing it fat-cap up and suspended in a V-shaped roasting cage? So you get a free baste on three sides? That, and a six-pack, sounds like my next free afternoon. I'll report back.
Take it easy Rage. I'm with you 100%!
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Old 06-22-2016, 04:47 PM   #19
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I do mine fat side down in the Kamado and up in the offsets. I never foil Boston Butts. I don't mop/baste but I do spray with 4 to 1 mix of apple juice and cider vinegar.
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Old 06-22-2016, 05:46 PM   #20
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I do mine fat side down in the Kamado and up in the offsets. I never foil Boston Butts. I don't mop/baste but I do spray with 4 to 1 mix of apple juice and cider vinegar.
That apple juice/cider vinegar sounds interesting. By scoring the fat, the spray can get down to the meat. I wonder what other combinations can be used.
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