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-   -   Fat Cap Up or Fat Cap Down. (http://www.discusscooking.com/forums/f36/fat-cap-up-or-fat-cap-down-95479.html)

Savannahsmoker 04-09-2016 02:33 PM

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]http://www.discusscooking.com/attach...637fa62877.jpg


At the 12 hour mark sitting at 160 internal degrees.
http://www.discusscooking.com/attach...06f24e2bf6.jpg

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.

Roll_Bones 04-10-2016 11:40 AM

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?

LizStreithorst 04-10-2016 12:11 PM

With fat side up you get automatic basting. Remember, fat lends flavor and tenderness. Why waste it?

GotGarlic 04-10-2016 12:12 PM

Quote:

Originally Posted by Roll_Bones (Post 1462122)
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.

Roll_Bones 04-10-2016 12:56 PM

Quote:

Originally Posted by GotGarlic (Post 1462129)
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? :wink:

CraigC 04-10-2016 01:08 PM

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.

GotGarlic 04-10-2016 01:15 PM

Quote:

Originally Posted by Roll_Bones (Post 1462150)
Seems very similar to basting.
And how did I know you would correct me on this? :wink:

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 :rolleyes:

Quote:

Originally Posted by Roll_Bones (Post 1462122)
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?


Roll_Bones 04-10-2016 01:20 PM

Quote:

Originally Posted by GotGarlic (Post 1462157)
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 :rolleyes:

:wink: You know that was a wink right? I quit basting too. However, for whatever reason, I always roast skin/fat side up.

CraigC 04-10-2016 01:27 PM

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.

LizStreithorst 04-10-2016 01:43 PM

Gentlemen, in order to avoid a fight you should try it both ways and let us know your results.


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