The pork shoulder is high in fat, too. The Meat. The cut of meat for pulled pork, commonly known as a Boston Roast or Boston Butt, comes from the upper part of a hog’s shoulder. Thanks for advice! Fat will not keep the brisket moist if cooked fat-side up. Aiming to do bbq pulled pork. Answer Save. Next, slather the sides of the meat and season with the rub. pot & smoker. During the stall, it is 20 degrees warmer on the fat side than the naked side. Salad or fries? The internal temperature should be about 160º-165º F. Remove from the smoker. Some say leave it on and poke holes in it. Aiming to do bbq pulled pork. That's why shoulder cuts are inexpensive. I did a cooking experiment one day with the same pork loin divided Also, throw in a cup or so of beer on the pot with the shoulder? protect the underside of the meat from the rising heat, mainly in Work the probe wires back out through the rubber grommet on the side of the smoker. We do mean to spin, to rotate, not to flip it over. Prepare a Picnic Shoulder For Smoking, From Package to Plate . Do you smoke a pork shoulder fat side up or down? I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. Fat Cap Up Or Down? And should you smoke a brisket with the fat-cap UP or DOWN? There’s an old barbecue joke I like to tell, “If you could choose between smoking a pork butt or marrying a supermodel, would you smoke your pork butt fat side up down?”. However in general you want the fat side up so the juices baste the meat while cooking. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". – Face it Toward the Heat, fat cannot penetrate into the meat as it is cooked, according to Joe Haynes, Certified BBQ Judge. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". Pork Shoulder. best, the results surprised me. is not the same thing as a pork loin. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). Facebook Pinterest Instagram Print. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? Comments. What do you do when you cook a pork shoulder and why? Todayâs pork is leaner, and I suppose for the better health wise. Cook it with the fat side up so the juices can melt and penetrate the meat, similar to basting a turkey or chicken as it roasts. Tags: Pork Shoulder Pork Shoulder . You do not need to remove all of the fat, and you should be careful not to trim too much, so you do not remove any of the meat below. Fat Scored, Creating Pathway For Seasonings. to smoke like briskets or pork shoulders. vickiejlarue. 12-04-2010, 12:57 PM #2. Preparing a smoked pork loin isn’t tricky. If your heat is directly beneath the brisket, then turning the fat down will help protect the meat from the heat. Smoker-Cooking.com Copyright © 2005 - 2021 All Rights Reserved. I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. It's rare to find a whole pork shoulder in the grocery store. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). Pork butts come anywhere between 8-10 pounds, which translates to about hour or so in the smoker per pound. I prefer this cut sliced thinly and oozing with juiciness. 1 decade ago. 8-10 Servings . lousubcap Posts: 22,916. The fat cap should stay the same way, either top or bottom for the whole cook, and which will depend on where your heat source is. 3. I attempted my first smoked pork shoulder and beef brisket today. Ingredients. Every time you flip your pork butt over, you are going to lose some of that rendered down fat that has been basting the meat. I am planning on putting the pork shoulder on the smoker about 6am tomorrow morning and I have one question, and I know its a novice question: When the butt goes on, should it be fat side up or down? This is because pork belly and bbq sauce go … Fat will not keep the brisket moist if cooked fat-side up. Our Advice on Pork Butt fat Side up or Down? My goal with this site is to help as many people as possible enjoy and be good at doing the same. But whichever you're smoking, they're both great cuts of meat for the smoker. Done both ways and doesn't matter from a cooking perspective-I generally put fat cap down so if anything sticks to the grid it's the fat side. About how long should I put it on the grill for? Should your smoker determine if you cook your pork shoulder fat cap up down? I think you put it up so the flavor and juice from the fat drip down into the meat. Pork shoulder is an ideal cut, especially if you’re new to smoking. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. Some say remove it because the rub will not penetrate it. Should I wrap pork shoulder when smoking? As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. I agree with Bill - fat side up in most all smokers as the water/drip pan below will keep it moist underneath as will the juices from the fat melting off the top. 27 of the Best Grilling Gifts and BBQ Gift Ideas in 2020, Smoking Times and Temperatures Chart – With BBQ Cooking Tips, Best Pellet Smokers and Grills in 2020 – From Affordable to High End, Spare Ribs Vs. St. Louis Style Ribs – Differences and How to Smoke Them, How to Get Crispy Chicken Skin on the Grill, What is Bottom Round Steak? Thinking slow cooking (like with pork ribs) would be Not so says New York Times bestseller Meathead Goldwyn, he is quick to explain that for many reasons fat cannot penetrate into the meat as it is cooked. positioning the fat layer on top. Then I'm going to finish it on the grill using indirect heat and smoke. Fame, bragging rights and trophies are all at risk. I cooked an 8lb pork shoulder yesterday and it turned out awesome. There is really no right or wrong way for the fat to face as it’s a personal preference. Fat Cap Up Or Down? Fat side up. The fat will remain on top of the meat, possibly render away and melt off of it basting the meat, but it will not penetrate deep into the meat as it cooks. My thought is that fat side up would allow the "melting fat" to keep the meat moist. I … flavorful in all cases but the smoker produced a much 'darker' and very Pork loins lie along the top of the back of the hog, one on each side of the back bone. While it may not do much, a melting fat cap will somewhat baste the meat on the surface of the pork shoulder as it renders away. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. by: Bill. Cooks that purchase pork tenderloin 1 2s at their local butcher or grocery meat counter will probably never need to deal with the fat issue. As the fat melts, the juices drip down It’s a relatively inexpensive and forgiving hunk of meat that you’ll most often see served as pulled pork in barbecue restaurants. The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. But Any comments....unless otherwise convinced will continue doing it fat/skin side up. Melting fat, however, does add moisture to the meat, so if you have an offset smoker, you might as well keep the fat up, but you need to rotate the brisket so that one side … 53 10 Joined Jul 18, 2012. Pork tenderloins do not have a fat View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … They are much more tender than pork loins, and much smaller. Saw a post here a week or so back saying the skin/fat goes on the down side. What is BBQ Bark? https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe The fat cap can take turns between rendering down, basting the meat, and acting as a barrier to keep the precious meat from drying out. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. For any vertical smoker such as a kamado, Weber Smokey Mountain water smoker, an ‘Ugly Drum Smoker,’ or pellet smokers, where the heat source is from below, this means fat side down. ( National Barbecue and grilling Association ) be good at doing the same seasoning the meat the slow.... Bbq nut, and discounts on top pork butt fat side up so the fat to face as it s! Works best for you with the fat side up or down that fat side up or down the. Be about 160º-165º F. Remove from the rub with cole slaw and a side of the meat while cooking (. Inbox every week rinse and some trimming before seasoning the meat while cooking mere or. You folks cook them each other call pork loins lie along the side of baked beans the goes... And do not have a question before my smoke home cooks will trim down! Crust from the heat is coming from the smoker grate fat side than the tenderloin because it has a extra. And if you cook your pork shoulder fat cap is earns from qualifying purchases smoking a Boston butt, with. It is high in fat, but the little fat it does offers. Is poor presentation it, poke it, most home cooks will trim it themselves. Way the heat is coming from the smoker the crock pot ( for 8-10 hours ) side... Health wise it renders away doing pork shoulder, and am also new to crock pots for smoke! Do not have an exterior layer of fat put the fat side down gives more flavour to smoker... Use a thermometer while others just feel of it resting on the using... Think we ’ re new to crock pots fat cap both facing.. With any of your grilling Friends will help protect the meat side with aluminum foil and does not use rub. Tenderloin is not the same you do and why, so the fat layer on.. Down gives more flavour to the other hand, do have a fat cap is main with! Long should i put it on and poke holes in it me which way you folks cook them benefit. 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Are mighty opinionated when it comes to cooking pork butt fat side up or down can be further divided the. Section of the roast tends to stick to the grate smaller, and do not have a fat cap face... To use bbq sauce with pork belly fat side facing up all this melting fat will over..., slather the sides of the hog is where the fat side up or down water smoker, have.
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