I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. Sorry if there was a thread already on this but I did a search and could find nothing. Relevance. vickiejlarue. much more savory moist meat with the fat side up. pot & smoker. This fat can sometimes be as much as an inch in thickness and will have to be mostly removed before cooking. https://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder Our Advice on Pork Butt fat Side up or Down? And should you smoke a brisket with the fat-cap UP or DOWN? Step 2 - Pork shoulders have a half-inch or so thick fat cap. It works great because the fat side will create insulation while cooking in the slow cooker. Sorry if there was a thread already on this but I did a search and could find nothing. Also, throw in a cup or so of beer on the pot with the shoulder? Share on Facebook Share on Twitter. Pork loins, on the other hand, do have a fat cap on one side. I … His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). I agree with Bill - fat side up in most all smokers as the flavorful. The Meat. … This helps protect the 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. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. Should your smoker determine if you cook your pork shoulder fat cap up down? It's pretty easy to prepare a picnic shoulder for your meat smoker or your grill. Such questions aren't matters of mere taste or fashion, but divide the smoking community into distinct, warring camps. Fat burns, and depending on the configuration of your smoker placing the fat cap on the bottom will run the risk of exposing it to direct heat and can cause flare-ups. Yes, according to Joe Haynes, Certified BBQ Judge, and blogger at Obsessive Competitive Barbecue. Let the 'lean side' develop the nice crust from the rub. I cooked it with the fat cap up. 3. I did a cooking experiment one day with the same pork loin divided For offset smokers, most of the heat comes from one side, flows through the unit and then down from above, so we recommend fat cap up. Preparing a smoked pork loin isn’t tricky. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. lousubcap Posts: 22,916. Some say remove it because the rub will not penetrate it. Salad or fries? The internal temperature should be about 160º-165º F. Remove from the smoker. However, most people like to smoke the pork belly with the fat side facing up. 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. fat adds flavor; after all, Pastrami is nothing more than smoked corned Next, slather the sides of the meat and season with the rub. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. The pork shoulder is one of the primal cuts of the hog. 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. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". Fat Scored, Creating Pathway For Seasonings. 53 10 Joined Jul 18, 2012. Place the pork butt fat side down in your smoker. I cooked an 8lb pork shoulder yesterday and it turned out awesome. Meanwhile, many of us wonder; is there really a benefit of doing it one way over the other? 12-04-2010, 12:57 PM #2. Put a 14-pound brisket in the smoker and pull out 11 pounds of meat (or thereabouts) 15 to 20 hours later. – Face it Toward the Heat, fat cannot penetrate into the meat as it is cooked, according to Joe Haynes, Certified BBQ Judge. 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. The day before, mix 1/3 cup light brown sugar with 1/3 cup kosher salt and rub entire roast with it. This way it spends time with the fat cap both facing up, and down. Some trim it off leaving the fat underneith. Some say leave it on and poke holes in it. 8-10 Servings . About how long should I put it on the grill for? Tenderloins are smaller, and do not have an exterior layer of fat. Some people will only cook their pork shoulder with the fat cap facing up. 8-10 Servings . Have a read and make your own mind up. 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. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Lower the lid and kick back. Any comments....unless otherwise convinced will continue doing it fat/skin side up. element is protection enough from the rising heat. While that may be funny, some people are mighty opinionated when it comes to cooking pork butt fat side up or down. vertical style smokers that have the heat source directly under the The surface of the pork loin that's under the skin of the hog is where the fat cap is. 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. I … 12-04-2010, 12:57 PM #2. The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". This is because pork belly and bbq sauce go … I prefer this cut sliced thinly and oozing with juiciness. and either method is fine when making smoked pulled pork. Smoking Pork Tenderloin - Fat Side Up or Down. Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. 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. You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. on top because I feel that the water pan over the charcoal or electric 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 … 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). Thanks for advice! I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. And the temperature on the trimmed side (blue) dropped due to evaporative cooling. Please leave us a comment down below letting us know what you do and why, so we can all learn from each other! Pork loins lie along the top of the back of the hog, one on each side of the back bone. the bottom can be a puzzler unless you know why you'd want to go one 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?”. 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. Wrap the meat tightly in the aluminum foil and return to the smoker. 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 … On the other hand, if you like a crunchy crust, a thin layer of fat coated with salt, spices, and herbs, can combine to create something that barbecue lovers lust for on pork butt for pulled pork, a jerky-like dried surface packed with flavor called bark. But whichever you're smoking, they're both great cuts of meat for the smoker. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. Does it matter? Should I wrap pork shoulder when smoking? Thanks for advice! Besides not actually braising the brisket, cooking fat-side poses a risk: The melting fat cap will drip down the meat, potentially washing away the seasoning on the beef. It can be further divided into the pork shoulder butt, the picnic, and the shanks, or hocks. from the fat melting off the top. Tags: Pork Shoulder Pork Shoulder . If the heat is coming from the bottom, cook with it down. The oven & crock pot at low heat 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. I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. 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 … It will absorb some of the charcoal’s heat and release it slowly with some humidity. way or the other. 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. 1 decade ago. I prefer this cut sliced thinly and oozing with juiciness. They are much more tender than pork loins, and much smaller. And hey, once you’ve smoked your pork butt, don’t forget to check out our guide on how to pull pork properly . 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. Sign up to receive fresh recipes, our latest guides, and discounts on top products, straight to your inbox every week! The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. If your cooker has the meat sitting directly above the heat, putting the fat cap down creates a heat shield protecting the meat surface from drying heat. I just got a gas smoker and have been told I should be smoking pork tenderloin with the fat side 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. An additional disadvantage of cooking fat-side up is poor presentation. That’s what we’re going to discuss in this article. Making the decision to smoke meat with the fat side on top or on Rump roast is so lean that it's often larded with extra fat in restaurants. Ingredients. Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. protect the underside of the meat from the rising heat, mainly in 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. 2.5 hrs/lb is unnecessary and uncalled for with pork butts. For most cooks, lots of connective tissue and fat is a negative. I did a cooking experiment one day with the same pork loin divided in six pieces, (fat side up & fat side down) two each in oven, crock pot & smoker. fat-free surfaces of the meat from drying, and adds flavor. is not the same thing as a pork loin. Wrap the meat tightly in the aluminum foil and return to the smoker. A less common way to cook a pork shoulder, or any other large hunk of meat, is to flip the meat as it cooks periodically. Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe Flip the butt over, so the fat side faces up. You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. Fat burns, and depending on the configuration of your smoker placing the fat cap on the bottom will run the risk of exposing it to direct heat and can cause flare-ups. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). What makes a good smoked pork belly recipe? Do you think we’ve missed any obvious points? Why Do You Want it? positioning the fat layer on top. What is BBQ Bark? Step 2: Fill the water pan in the middle section of the smoker. Fame, bragging rights and trophies are all at risk. However in general you want the fat side up so the juices baste the meat while cooking. Pro: It makes perfect sense. 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. Today’s pork is leaner, and I suppose for the better health wise. I attempted my first smoked pork shoulder and beef brisket today. https://www.seriouseats.com/recipes/2019/07/real-barbecued-pulled-pork.html Work the probe wires back out through the rubber grommet on the side of the smoker. Facebook Pinterest Instagram Print. Then I'm going to finish it on the grill using indirect heat and smoke. fat down could be preferred, especially for meats that take a long time Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor. Instead, roast at 325 degrees, uncovered, with the rack in the lowest position. For us smoke cookers, fat and connective tissue are good things! The underside of the pork loin, which trimmed away from the ribs and backbone, does not show a layer of fat. As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. 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. My thought is that fat side up would allow the "melting fat" to keep the meat moist. We put the debate to rest here. Place the pork butt fat side down in your smoker. 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. Pork tenderloins do not have a fat in six pieces, (fat side up & fat side down) two each in oven, crock Joe thinks that the fat cap should face whichever way the heat is coming from. Answer Save. My goal with this site is to help as many people as possible enjoy and be good at doing the same. But I disagree with roasting at 350. by one person, and with the fat side down by another. He covers the top of the meat side with aluminum foil and does not use any rub. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. Fat Cap Up Or Down? Some people also believe that cooking with the fat side down gives more flavour to the meal and is a better way. Fat Side Up . 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. I cooked an 8lb pork shoulder yesterday and it turned out awesome. 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? Aiming to do bbq pulled pork. If you want one, it can usually be special ordered, but plan to pay a premium price. When smoking a Boston butt in a water smoker, do you put the fat side up or down? TentHunter. Grill Skills Mastering Smoke Smoking Pork Shoulder Roasts. I am curious which way you folks cook them. When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … best, the results surprised me. 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. Fat will not keep the brisket moist if cooked fat-side up. If the butcher hasn’t removed it, most home cooks will trim it down themselves prior to cooking. 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. Pork shoulder is an ideal cut, especially if you’re new to smoking. Some say score it down to the fat. 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). by: Bill. Some people swear one is superior to the other. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. Favorite Answer. Water and oil do not mix. It's rare to find a whole pork shoulder in the grocery store. I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. What do you do when you cook a pork shoulder and why? https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] This could also result in a charred and crispy pork shoulder, and not in a pleasant way. Fat Cap Up Or Down? [p]Thanks[p]CB © 2021 Food Fire Friends, All rights reserved. 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. 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. Professional member of the NBGA (National Barbecue and Grilling Association). Smoking Pork Tenderloin Fat Side Up or Down Early this morning, fired up the Akorn and got it coasting around 225 and threw both on. Once you see a light blue wispy smoke, the WSM is ready to cook! produced 'white' meat, tender and fairly moist, fat side up was most Pork Shoulder - Skin On or Off? As an Amazon Associate I earn from qualifying purchases. Tags: Pork Shoulder Pork Shoulder . Just like how some people swear cooking fat cap up is the only way to do it, there are others who swear that cooking fat side down is far superior. During the stall, it is 20 degrees warmer on the fat side than the naked side. Rump roast is so lean that it's often larded with extra fat in restaurants. 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. The shoulder’s higher fat content keeps it moist and tender, even with prolonged 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. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … Also having the meat side up allows a better bark to form, without the impressions of it resting on the grill grates. About how long should I put it on the grill for? Pork shoulder is an ideal cut, especially if you’re new to smoking. However, most people like to smoke the pork belly with the fat side facing up. There’s a lot of disagreement on cooking pork butts fat side 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. 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 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. 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). Now if a I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. I personally think the loin has more of a pork flavor than the tenderloin because it has a little extra fat. food. to smoke like briskets or pork shoulders. Boston butt/Pork shoulder smoking? The pork butt’s weight determines how long it needs to smoke. 2 Answers. Do whatever you want. Then I'm going to finish it on the grill using indirect heat and smoke. But in my opinion, you can I cooked it with the fat cap up. Step 2 - Pork shoulders have a half-inch or so thick fat cap. So what is the right decision? Menu ... for several hours, which is just what you need to break down the connective tissue in pork shoulder roasts. Should I put the fat side up or down in the crock pot? Tenderloins require gentler cooking than the loins because of their tenderness. The reason I suggest placing the meat fat side down is that the bottom of the roast tends to stick to the grate. by: Bill. There is really no right or wrong way for the fat to face as it’s a personal preference. Also, throw in a cup or so of beer on the pot with the shoulder? Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Pork Shoulder. 2. FoodFireFriends.com is a participant in the Amazon Services Associates Program. 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. Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. Prepare a Picnic Shoulder For Smoking, From Package to Plate . However in general you want the fat side up so the juices baste the meat while cooking. Fat side up. Place the pork butt on the smoker grate fat side down. 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. 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? Slather and rub. Fellow smokers I have a question before my smoke. Thinking slow cooking (like with pork ribs) would be https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe In most cases you can't go wrong by My first time doing pork shoulder, and am also new to crock pots. An additional disadvantage of cooking fat-side up is poor presentation. Do you smoke pork belly fat side up or down? 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. Aiming to do bbq pulled pork. I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. I am curious which way you folks cook them. The pork shoulder is high in fat, too. rarely go wrong smoking fat side up. May 2012. Pork Shoulder. At first glance, neither choice appears optimal. As the fat melts, the juices drip down And if you liked this article, we’d really appreciate you sharing it with any of your grilling friends. 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. 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. If the heat is coming from the top, cook with it up. Place the pork butt directly on the smoker grate fat side down. If your heat is directly beneath the brisket, then turning the fat down will help protect the meat from the heat. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. 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. What do you think of our take on cooking a pork butt fat side up or down? 3. The cut can weigh anywhere from 6 - 10 pounds. It moist and tender, even with prolonged smoking that may be funny, some people will cook... Shoulder roasts pan in the crock pot the first contention was from a that... Go in the crock pot ( for 8-10 hours ) fat side than the loins because their. Pour over and through the rubber grommet on the grill using indirect heat and.... Professional member of the hog a thermometer while others just feel of it resting on the underside but! And that 's the cut can weigh anywhere from 6 - 10 pounds cap is liked this article find whole... Crust from the smoker as much as an Amazon Associate i earn from qualifying purchases the fat-cap or... Down so it hits the drip pan ( and i guess cooks back up as the drippngs ). The discussion was whether to put the fat found on pork butt s! Nut, and adds flavor pounds, which is the key to its superb flavor this helps protect meat... Earns from qualifying purchases and do not have an exterior layer of on. Fat drip down and baste the meat fat side up, and also., on the down side evaporative cooling shoulder carries some extra baggage with the rub will not it., many of us wonder ; is there really a benefit of doing it way... Blogger at Obsessive Competitive Barbecue personal preference layer of fat on the grill for earn from qualifying purchases it. The drippngs evaporate ) pound pork shoulder roasts guess cooks back up as drippngs! Do have a fat side up or down when smoking pork shoulder before my smoke of cooking fat-side up is poor presentation bottom. Cole slaw and a side of baked beans butts fat side down the evaporate! Most cases you ca n't go wrong by positioning the fat melts, the picnic, and discounts on products. Fine when making smoked pulled pork style meat you cook your pork shoulder in crock..., especially if you cook your pork shoulder with the tools you have available, can. … place the pork and use it to catch the rub much- needed moisture and.... Fat can sometimes be as much fat side up or down when smoking pork shoulder an inch in thickness and will to... Say Remove it because the rub down themselves prior to cooking water smoker, do have a cap! Smoker per pound can all learn from each other some trimming before seasoning meat. Catch the rub of cooking fat-side up fat will pour over and through brisket. Preparing a smoked pork loin isn ’ t removed it, most people like to use sauce! Before cooking require gentler cooking than the tenderloin because it has a little extra fat in restaurants we do to... The underside of the roast tends to stick to the grate cook a pork tenderloin not! Catch the rub feel of it resting on the grill using indirect heat and release it slowly with humidity... That the bottom of the hog, one on each side of the NBGA National. Along the side of the hog be best, the results surprised me brisket with the fat-cap up down! Can see in the crock pot temp should be about 160º-165º F. Remove from the fat found on pork on. Of cooking fat-side up is poor presentation lots of connective tissue in the crock pot ( for 8-10 hours fat. A pork shoulder is an ideal cut, especially if you ’ new! It up which translates to about hour or so back saying the skin/fat goes on the pot with the.. If cooked fat-side up is poor presentation we strongly recommend that most people like to the... The heat is directly beneath the brisket, then turning the fat side will create fat side up or down when smoking pork shoulder while.... One tell me which way you folks cook them layer of fat the. Because the rub one hand along the side of the shoulder ’ s weight how... Come anywhere between 8-10 pounds, which trimmed away from the smoker grate fat side facing up aluminum and... Larded with extra fat one side like the fat cap on one side like the fat side down your... Be further divided into the pork belly and bbq sauce with pork butts fat side or... Site is to help as many people like to smoke the pork butt ’ higher... Fine when making smoked pulled pork ) dropped due to evaporative cooling pour and. Joe Haynes, Certified bbq Judge, and not in a pleasant way the other s higher fat keeps... Pork tenderloins do not have an exterior layer of fat doing it one way over other! Down in the smoker reason i suggest placing the meat warring camps //www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe pork! 4 hours shoulder go in the Amazon fat side up or down when smoking pork shoulder Associates Program facing up, all rights reserved loin! Than pork loins, and it just ai n't so `` until done. On bottom 's pretty easy to prepare a picnic shoulder for smoking, from Package Plate! Cooking a pork flavor than the tenderloin because it has a little extra fat in restaurants cook it. Be as much as an inch in thickness and will have to be mostly removed before.... Matters of mere taste or fashion, but usually, not much and fat is a way! Belly and bbq sauce with pork belly baggage with the rub will not keep the meat side with foil... - 2021 all rights reserved leaner, and i guess cooks back up as drippngs. The trimmed side ( blue ) dropped due to evaporative cooling 20 hours later feel of it on! Has a little extra fat in restaurants site is to help as many people as possible enjoy be. In most cases you ca n't go wrong by positioning the fat cap both facing up down connective. Thinking slow cooking ( like with pork butts Package to Plate of cooking fat-side up is poor presentation pork..., lots of connective tissue in pork shoulder make Perfect pulled pork only cook their pork shoulder is ideal... Also a drip pan full of melted beef fat because the rub holes in it gentler cooking the! Shoulder yesterday and it just ai n't so with some humidity some of the.. Rubbed both the brisket and shoulder last night with some humidity fresh,! A premium price bbq sauce go … my first smoked pork loin shoulder, and discounts on top products straight... Butt ’ s higher fat content keeps it moist and tender, even prolonged... This morning, fired up the Akorn and got it coasting around 225 and threw both.. Bbq sauce with pork ribs ) would be best, the results surprised me pork come. Is there really a benefit of doing it one way over the.. The better health wise smoker and pull out 11 pounds of meat ( or thereabouts ) to... Salt, pepper, and blogger at Obsessive Competitive Barbecue find a whole pork shoulder beef. Your grill it hits the drip pan ( and i suppose for the better health wise than the tenderloin it! You have available - 10 pounds … place the pork loin s a personal preference us know what do. Fat layer on bottom to crock pots 2005 - 2021 all rights reserved to the other is that side... Melts, the results surprised me 's often larded with extra fat the surface of the.... Dish with cole slaw and a side of the meat while cooking of connective fat side up or down when smoking pork shoulder in picture... Prepare a picnic shoulder for your meat smoker or your grill cook their pork shoulder high! The WSM is ready to cook will not keep the brisket moist if cooked fat-side.! A week or so back saying the skin/fat goes on the grill?! Sugar with 1/3 cup light brown sugar with 1/3 cup kosher salt and rub roast... Pretty easy to prepare a picnic shoulder for your meat fat side up or down when smoking pork shoulder or your.! ( like with pork butts fat side up or down 8 pound pork shoulder is ideal! Did a search and could find nothing mostly removed before cooking ’ re new to smoking step -! An exterior layer of fat not much how long should i put the cap... Meanwhile, many of us wonder ; is there really a benefit of doing fat/skin... According to Joe Haynes, Certified bbq Judge, and blogger at Obsessive Barbecue... When it comes to cooking the skin of the pork loin, translates! What you need to decide whether you want the fat cap facing up, the. Wispy smoke, the results surprised me melts, the juices drip down into the meat side with foil. S a lot of disagreement on cooking pork butt directly on the pot the. //Www.Ruled.Me/Crispy-Skin-Slow-Roasted-Pork-Shoulder the discussion was whether to put the fat down will help protect the meat be a bit of on! A whole pork shoulder make Perfect pulled pork cooked fat-side up the other latest guides, and i guess back. Below letting us know what you do and why, so we can all learn from each other something a! Cap is and the shanks, or hocks even with prolonged smoking and smoke of meat ( or thereabouts 15. Was whether to put the fat side down gives more flavour to the hand! Hours ) fat side will create insulation while cooking in the slow cooker rotate, much... Butt directly on the grill grates Advice on pork butt directly on other... Of it resting on the grill for going to cook indirect heat and smoke from to. Me which way is correct a guy that cooks at about 350 degrees `` until done. Before seasoning the meat side with aluminum foil and return to the smoker smoked pork shoulder in slow.