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Old 04-09-2016, 02:33 PM   #1
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Fat Cap Up or Fat Cap Down.

As most everyone knows every cooker is different so a little comparison between Boston Butts fat cap up or fat cap down on the Blaz'n Grid Iron.
[URL=http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/Butts/20160408_223112_HDR_zpscmwmjxxf.jpg.html]


At the 12 hour mark sitting at 160 internal degrees.


My personal preference has been Fat Cap down because it seems easier to me to pull the pork off and leave the fat in the foil.
When I do fat cap up I make Cracklings off the remainder of the cap in the grill at 500 degrees.

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Old 04-10-2016, 11:40 AM   #2
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Personal preference for me would be cap up.
It just seems having the fat side up would help to keep the roast nice a juicy?
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Old 04-10-2016, 12:11 PM   #3
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With fat side up you get automatic basting. Remember, fat lends flavor and tenderness. Why waste it?
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Old 04-10-2016, 12:12 PM   #4
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Quote:
Originally Posted by Roll_Bones View Post
Personal preference for me would be cap up.
It just seems having the fat side up would help to keep the roast nice a juicy?
It might help keep the surface from drying out, but it won't affect the inside of the roast. Fat doesn't move from the surface through the meat; it just rolls down the side.
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Old 04-10-2016, 12:56 PM   #5
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Originally Posted by GotGarlic View Post
It might help keep the surface from drying out, but it won't affect the inside of the roast. Fat doesn't move from the surface through the meat; it just rolls down the side.
Seems very similar to basting.
And how did I know you would correct me on this?
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Old 04-10-2016, 01:08 PM   #6
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Although I go cap up, it probably doesn't matter as I "mop" during the cook. Takes a little longer, but I like the results. I try to time the mopping to coincide with putting a fresh split in the fire box.
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Old 04-10-2016, 01:15 PM   #7
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Quote:
Originally Posted by Roll_Bones View Post
Seems very similar to basting.
And how did I know you would correct me on this?
I've stopped basting. I find that continually wetting the surface prevents it from drying out sufficiently to get crusty.

Correct you? You asked a question. I assumed you wanted an answer

Quote:
Originally Posted by Roll_Bones View Post
Personal preference for me would be cap up.
It just seems having the fat side up would help to keep the roast nice a juicy?
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Old 04-10-2016, 01:20 PM   #8
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I've stopped basting. I find that continually wetting the surface prevents it from drying out sufficiently to get crusty.

Correct you? You asked a question. I assumed you wanted an answer
You know that was a wink right? I quit basting too. However, for whatever reason, I always roast skin/fat side up.
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Old 04-10-2016, 01:27 PM   #9
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I mop/baste to keep the dry rub from turning too dark. It is plenty crusty when I pull off to rest. Brisket is a different matter, no mopping.
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Old 04-10-2016, 01:43 PM   #10
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Gentlemen, in order to avoid a fight you should try it both ways and let us know your results.
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