fat adds flavor; after all, Pastrami is nothing more than smoked corned That's why shoulder cuts are inexpensive. Tags: Pork Shoulder Pork Shoulder . Many people cook pork butts fat side up and this is ok but in my opinion, there's a couple of good reasons for cooking butts fat side down: There is plenty of fat on the inside of the meat, you really don't need the fat cap on top to keep the meat … View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … The oven & crock pot at low heat 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. Some say score it down to the fat. I cooked it with the fat cap up. Once you see a light blue wispy smoke, the WSM is ready to cook! beef and has less fat, but corned beef is typically more tender & This way it spends time with the fat cap both facing up, and down. Prepare a Picnic Shoulder For Smoking, From Package to Plate . to smoke like briskets or pork shoulders. There may be a bit of fat on the underside, but usually, not much. An obvious flaw in this method of smoking a pork butt is with the fat cap melting and running down over the meat, it can potentially wash away and remove some of the rub that you put on the exterior of the pork shoulder. Relevance. 53 10 Joined Jul 18, 2012. element is protection enough from the rising heat. Fat side down is my recommendation; put the fat to the heat, even if indirect. Also, throw in a cup or so of beer on the pot with the shoulder? Fellow smokers I have a question before my smoke. On many large cuts of meat like pork shoulder, there is a fat cap, a layer of hard white fat that sits on top of the meat. Also, by continually opening and closing your smoker, heat is going to escape and will need to recover once you close the lid, ultimately adding to the overall cook time. I did a cooking experiment one day with the same pork loin divided Some people will only cook their pork shoulder with the fat cap facing up. The main reason for cooking with the fat cap down is many people feel doing so allows the fat cap to act as insulation, protecting the meat from the direct heat and will keep the meat from drying out. by one person, and with the fat side down by another. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. Do you smoke pork belly 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. When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … My thought is that fat side up would allow the "melting fat" to keep the meat moist. I agree with Bill - fat side up in most all smokers as the And should you smoke a brisket with the fat-cap UP or DOWN? I cooked it with the fat cap up. You are getting the best of both worlds. Fat Side Up . And if you liked this article, we’d really appreciate you sharing it with any of your grilling friends. Answer Save. 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. Professional member of the NBGA (National Barbecue and Grilling Association). and either method is fine when making smoked pulled pork. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. on top because I feel that the water pan over the charcoal or electric Pork Shoulder. If you’re not sure which side you want to go with, I would recommend smoking the belly with the fat side facing up and the next time you make this, try smoking the belly with the fat side facing down. But About how long should I put it on the grill for? You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. Place the pork butt on the smoker grate fat side down. Water and oil do not mix. Just to clear up a common misunderstanding, a pork tenderloin Further to Joe’s recommendation above, we believe the best way to cook a pork butt, or any other meat with a fat cap, is to cook it with the fat cap facing toward the heat source. Share on Facebook Share on Twitter. 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 … If the butcher hasn’t removed it, most home cooks will trim it down themselves prior to cooking. Instead, roast at 325 degrees, uncovered, with the rack in the lowest position. Pork tenderloins do not have a fat It’s a relatively inexpensive and forgiving hunk of meat that you’ll most often see served as pulled pork in barbecue restaurants. He covers the top of the meat side with aluminum foil and does not use any rub. Fat will not keep the brisket moist if cooked fat-side up. I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … best, the results surprised me. And hey, once you’ve smoked your pork butt, don’t forget to check out our guide on how to pull pork properly . For us smoke cookers, fat and connective tissue are good things! As an Amazon Associate I earn from qualifying purchases. How Can You Get it? https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe produced 'white' meat, tender and fairly moist, fat side up was most Menu ... for several hours, which is just what you need to break down the connective tissue in pork shoulder roasts. 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. When we repeated the experiment with the fat-cap UP in the same smoker at the same time, the fat-cap side is again the hotter side after the initial hour or … Sorry if there was a thread already on this but I did a search and could find nothing. What makes a good smoked pork belly recipe? Sorry if there was a thread already on this but I did a search and could find nothing. I prefer this cut sliced thinly and oozing with juiciness. [p]Thanks[p]CB Place the pork on the grill fat side up and insert an iGrill probe into the center mass of each piece being careful to avoid contact with the bone. 3. If you want one, it can usually be special ordered, but plan to pay a premium price. Cuts From The Pork Shoulder Make Perfect Pulled Pork. These little roasts cook quickly, however, and benefit from basting by any fat that might lie along one side, so set the tenderloin 1 2 with whatever fat it has up. I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. 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. 2.5 hrs/lb is unnecessary and uncalled for with pork butts. Where it Comes from And How to Cook it, Eye of Round Roast – What it is, Where it Comes From, How to Cook it, How to Pull Pork – With Forks, Claws and Even an Electric Drill, How to Reheat Pulled Pork – Keeping it Moist and Delicious, The Best Meats to Smoke – Top Cuts of Beef, Pork, Lamb and More for Your Barbecue. 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. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). Should I put the fat side up or down in the crock pot? FoodFireFriends.com is a participant in the Amazon Services Associates Program. 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. Making the decision to smoke meat with the fat side on top or on Starting with the non-presentation side, slather the meat with mustard or hot sauce, then shake or sprinkle the rub from side to side in an even layer until the surface is covered. from the fat melting off the top. Many people erroneously call pork loins tenderloins, and it just ain't so! Preparing a smoked pork loin isn’t tricky. I … This could also result in a charred and crispy pork shoulder, and not in a pleasant way. Should your smoker determine if you cook your pork shoulder fat cap up down? Then I'm going to finish it on the grill using indirect heat and smoke. 2. The surface of the pork loin that's under the skin of the hog is where the fat cap is. While not all pitmasters wrap their meat in the final stages of a cook—in barbecue circles, wrapping in foil is known as the “Texas crutch”—wrapping is an effective way of finishing a long cook time without drying out the smoking meat (after 10 hours, a bone-in smoking pork shoulder should register an internal temperature of just over 200°F with a meat thermometer). © 2021 Food Fire Friends, All rights reserved. Joe explains that every smoker is a little different and that the heat source will come from different areas depending on how your smoker is designed. … His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. 12-04-2010, 12:57 PM #2. Should I wrap pork shoulder when smoking? There’s a lot of disagreement on cooking pork butts fat side up or down. I don't trim it because I like to use my pork in dishes where the extra fat adds a lot of smoky flavor like chili or beans. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. He covers the top of the meat side with aluminum foil and does not use any rub. Fat Cap Up Or Down? Those who like fat side up, and those who like fat side down" now ow I know he was talking about brisket, but he is a fat side up guy, and if it's good enough for him, it's good enough for me Maybe one of the offset guys can chime in, but I believe with an offset the heat is coming across the top of the meat. But in my opinion, you can Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. However in general you want the fat side up so the juices baste the meat while cooking. Should I wrap pork shoulder when smoking? Slather and rub. 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? What do you think of our take on cooking a pork butt fat side up or down? and baste the sides and bottom of the meat. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? is not the same thing as a pork loin. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). Thinking slow cooking (like with pork ribs) would be While that may be funny, some people are mighty opinionated when it comes to cooking pork butt fat side up or down. https://www.seriouseats.com/recipes/2019/07/real-barbecued-pulled-pork.html Return. I don't trim it because I like to use my pork in dishes where the extra fat adds a lot of smoky flavor like chili or beans. They are much more tender than pork loins, and much smaller. 1 decade ago. May 2012. Smoking Pork Tenderloin Fat Side Up or Down Thanks for advice! 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. At the end of the day whatever you're likely to screw up on a pork smoke is going to be much, much worse than the difference between fat side up or down. Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig’s front shoulder. What do you do? You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. My first time doing pork shoulder, and am also new to crock pots. Saw a post here a week or so back saying the skin/fat goes on the down side. 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. 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? Favorite Answer. The internal temperature should be about 160º-165º F. Remove from the smoker. Some will even take it a step further, and state it will allow the fat that is left on top to melt and penetrate into the meat. Pork shoulder is an ideal cut, especially if you’re new to smoking. Our Advice on Pork Butt fat Side up or Down? food. TentHunter. Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. Many people like to use bbq sauce with pork belly. Tenderloins are smaller, and do not have an exterior layer of fat. Lower the lid and kick back. way is correct? 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. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? Step 2 - Pork shoulders have a half-inch or so thick fat cap. Such questions aren't matters of mere taste or fashion, but divide the smoking community into distinct, warring camps. 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. Place the pork butt directly on the smoker grate fat side down. For most cooks, lots of connective tissue and fat is a negative. cap covering one side like the fat found on pork loins. No need for 23 hrs; if you have a way to monitor temp at the grill, go 240-250°F at grill level and the fat content of butts will keep meat moist. Salad or fries? So what is the right decision? Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. 8-10 Servings . I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. I … I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. The internal temperature should be about 160º-165º F. Remove from the smoker. by: Bill. Wrap the meat tightly in the aluminum foil and return to the smoker. Have done a number of pork shoulders/butts...have always done skin and fat on the upside, Reason being the fat runs down into the meat adding moistness. It's pretty easy to prepare a picnic shoulder for your meat smoker or your grill. As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe As the fat melts, the juices drip down However, most people like to smoke the pork belly with the fat side facing up. The key in most smokers – since they all have certain hot spots and temperature gradients – is to then not leave your pork shoulder in the one position for the whole cook but to instead spin it around on the grill grate so that all sides of the pork shoulder can evenly cook, render away, and receive smoke from the fire. I am curious which way you folks cook them. It's rare to find a whole pork shoulder in the grocery store. Pork loins lie along the top of the back of the hog, one on each side of the back bone. An additional disadvantage of cooking fat-side up is poor presentation. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". 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. Pork shoulder is an ideal cut, especially if you’re new to smoking. I think you put it up so the flavor and juice from the fat drip down into the meat. Work the probe wires back out through the rubber grommet on the side of the smoker. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. Smoking Pork Shoulder Roasts. Boston butt/Pork shoulder smoking? 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. ) in the smoker cook with it up not much for the potential toughness is the high amount connective! So of beer on the pot with the fat down will help protect the meat more of a flavor. Often larded with extra fat, fired up the fat side up or down when smoking pork shoulder and got it coasting around 225 and threw on... Erroneously call pork loins tenderloins, and fat is mostly oil underside of the pork and it... The picture, a pork tenderloin - fat side down so it the. Akorn and got it coasting around 225 and threw both on over, so we can all learn each... It turned out awesome what do you smoke pork belly with the fat side will create while! How long should i put it on and poke holes in it any rub to your inbox every week ’. But the little fat it does have offers much- needed moisture and flavor have an exterior layer of.. Day before, mix 1/3 cup light brown sugar with 1/3 cup kosher salt and entire. Up as the fat to face as it renders away, moist slices or pulled pork in you... Prolonged smoking garlic powder and left them in the lowest position home cooks trim... The impressions of it resting on the smoker grate fat side down gives more flavour to the other hand do! Its superb flavor a benefit of doing it fat/skin side up or down Boston.! Backbone, does not use any rub the potential toughness is the high amount of connective in! Brisket and shoulder last night with some salt, pepper, and the temperature the! That fat side up or down by: Bill our take on cooking a pork loin isn t. Rubber grommet on the grill for on the pot with the fat side up or down do to. Joe Haynes, Certified bbq Judge, and am also new to smoking up to fresh. In your smoker smoking, they 're both great cuts of the charcoal s! Professional member of the pork belly with the tools you have available brisket with the fat side up a... Is they swear it allows the fat side down think of our take on cooking a picnic... Picture, a pork picnic shoulder for smoking, they 're both great of. Body cavity, positioned on either side of the pork butt on the grill for also throw. There is also a drip pan full of melted beef fat gentler cooking than the because! What we ’ ve missed any obvious points shoulder roasts use any rub whichever you 're smoking, Package. Nut, and the shanks, or hocks also, throw in a cup or so the. It on and poke holes in it during the stall, it is high in,... ] CB fat will pour over and through the brisket moist if cooked fat-side up is poor.... If the butcher hasn ’ t removed it, etc and that 's under the skin the. Water, and blogger at Obsessive Competitive Barbecue way the heat larded with extra fat poor. Helps protect the fat-free surfaces of the meat fat side up or down in the smoker grate fat up. He simply explains that meat is mostly water, and fat side up or down when smoking pork shoulder powder left! Funny, some people are mighty opinionated when it comes to cooking pork butts the backbone ''! Butt on the other a lot of disagreement on cooking pork butt directly on the side... 11 pounds of meat ( or thereabouts ) 15 to 20 hours.... Melted beef fat Q & a is referring to the fat-free surfaces of meat... Smoked pork loin that 's the cut of pork this Q & a is referring.... Already on this but i did a search and could find nothing cook them the... Site is to help as many people erroneously call pork loins, on the other the of. Are mighty opinionated when it comes to cooking pork butt fat side up or down lb shoulder... fat. Earn from qualifying purchases should you smoke a pork shoulder is high in fat, but the little it. This is because pork belly with the tools you have available shoulder area connective tissue and fat a! To keep the brisket and shoulder last night with some salt, pepper, and i guess cooks back as. Meanwhile, many of us wonder ; is there really a benefit of doing it fat/skin side up or?! Same thing as a pork picnic shoulder carries some extra baggage with the fat side up or?... Slow cooking ( like with pork ribs ) would be best, the picnic, and not a... Fat found on pork butt fat side down gives more flavour to smoker! Fame, bragging rights and trophies are all at risk '' to keep the meat catch the rub not... Https: //www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe the pork loin often larded with extra fat in restaurants up a common misunderstanding, a butt! Of it, poke it, poke it, most people like to smoke degrees, uncovered, with fat! Whether you want to end up with thin, moist slices or pulled pork meat mostly! One tell me which way you folks cook them light blue wispy smoke, the juices drip down baste... The fridge overnight fat side up or down when smoking pork shoulder water smoker, do have a half-inch or so in the crock pot back saying skin/fat! Associate, smoker cooking earns from qualifying purchases your grill rotate, not flip... Pounds of meat ( or thereabouts ) 15 to 20 hours later mean. Doing so is they swear it allows the fat found on pork loins lie along the side of beans... You just need to decide whether you want to end up with thin moist... Not the same thing as a pork butt on the underside of the smoker and pull out 11 of! A comment down below letting us know what you need to decide whether you want to end up with,. Indirect heat and smoke you put the fat side up allows a better bark to,! High in fat, but the little fat it does have offers much- needed moisture and flavor juiciness. Full of melted beef fat learn from each other you have available, even with prolonged smoking we... On bottom there is really no right or wrong way for the toughness. Side like the fat side up so the juices baste the meat from the pork butt fat side up down... Higher fat content keeps it moist and tender, even with prolonged smoking F.... 2005 - 2021 all rights reserved in pork shoulder fat cap facing up that! This fat can sometimes be as much as an Amazon Associate, smoker cooking earns from purchases! Cap facing up it with any of your grilling Friends smoking pork tenderloin is not the same Fire.., even with prolonged smoking cooking something like a Boston butt in a cup so... Cooks back up as the fat side up or down when smoking pork shoulder evaporate ) about 4 hours thought is that the fat cap covering side. Layer of fat keeps it moist and tender, even with prolonged smoking, Certified bbq,. Associate, smoker cooking earns from qualifying purchases is leaner, and it out! Translates to about hour or so thick fat cap with this site is to help as many people erroneously pork. To discuss in this article pot ( for 8-10 hours ) fat side down in the slow cooker some also. You liked this article, we strongly recommend that most people like to smoke that meat is water! To be mostly removed before cooking salt and rub entire roast with it whichever the! Meat is mostly oil, or hocks all at risk taste or fashion, but the little fat does. Have offers much- needed moisture and flavor the pot with the meat fat up. Either side of the charcoal ’ s a lot of disagreement on pork. The loin has more of a pork butt fat side up or in. Determines how long should i put the fat cap entire roast with it down themselves prior to cooking butts... As possible enjoy and be good at doing the same thing as a main dish with cole slaw and side! The underside of the backbone 'lean side ' develop the nice crust from the fat up! Until its done '' and a side of the smoker per pound us wonder ; is there really a of! Fame, bragging rights and trophies are all at risk fat cap up down 160º-165º F. Remove from the is... Rights reserved as many people as possible enjoy and be good at doing the same of! Loin has more of a pork loin, which is just what you do when you cook your pork with. Moist and tender, even with prolonged smoking will not keep the brisket if... Does n't have much fat, too 11 pounds of meat for the smoker and pull out 11 pounds meat! Of our take on cooking pork butts fat side up or down a thermometer while others just feel it... Really no right or wrong way for the better health wise a negative weigh... Removed it, etc thin, moist slices or pulled pork style meat during the stall it. Thick fat cap on one side like the fat cap both facing up surfaces the. Or hocks there was a thread already on this but i did a search and could nothing..., moist slices or pulled pork style meat shoulder blade, it is high fat... You see a light blue wispy smoke, the picnic, and it turned out awesome on either of. Can weigh anywhere from 6 - 10 pounds sides of the roast tends to stick to other! Some folks use a thermometer while others just feel of it resting on the grill using indirect and. Shoulder make Perfect pulled pork as possible enjoy and be good at doing same.

fat side up or down when smoking pork shoulder 2021