Savannahsmoker
Senior Cook
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.
At the 12 hour mark sitting at 160 internal degrees.
[URL=http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/Butts/20160409_120954_zpspaidaotp.jpg.html]
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.
At the 12 hour mark sitting at 160 internal degrees.
[URL=http://s547.photobucket.com/user/Savannahsmoker/media/Smoking%20BBQ/Butts/20160409_120954_zpspaidaotp.jpg.html]
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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