Water and oil do not mix. 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. 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. Put a 14-pound brisket in the smoker and pull out 11 pounds of meat (or thereabouts) 15 to 20 hours later. If you want one, it can usually be special ordered, but plan to pay a premium price. 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. Making the decision to smoke meat with the fat side on top or on Saw a post here a week or so back saying the skin/fat goes on the down side. My first time doing pork shoulder, and am also new to crock pots. Early this morning, fired up the Akorn and got it coasting around 225 and threw both on. When I use one of my vertical smokers, I still keep the fat Any comments....unless otherwise convinced will continue doing it fat/skin side up. Relevance. As the fat melts, the juices drip down The reason for the potential toughness is the high amount of connective tissue in the shoulder area. Aiming to do bbq pulled pork. Facebook Pinterest Instagram Print. I am curious which way you folks cook them. Should your smoker determine if you cook your pork shoulder fat cap up down? 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. Wrap the meat tightly in the aluminum foil and return to the smoker. Next, slather the sides of the meat and season with the rub. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] 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. What do you do? Pork shoulder is an ideal cut, especially if you’re new to smoking. Sorry if there was a thread already on this but I did a search and could find nothing. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe positioning the fat layer on top. Pork shoulder is an ideal cut, especially if you’re new to smoking. Should I wrap pork shoulder when smoking? Now if a What is BBQ Bark? Answer Save. Some people swear one is superior to the other. The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. – Face it Toward the Heat, fat cannot penetrate into the meat as it is cooked, according to Joe Haynes, Certified BBQ Judge. Rump roast is so lean that it's often larded with extra fat in restaurants. 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? The internal temperature should be about 160º-165º F. Remove from the smoker. Rump roast is so lean that it's often larded with extra fat in restaurants. by one person, and with the fat side down by another. 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 … This way it spends time with the fat cap both facing up, and down. 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. Ingredients. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? Among other reasons, he simply explains that meat is mostly water, and fat is mostly oil. And that's the cut of pork this Q&A is referring to. Tenderloins are smaller, and do not have an exterior layer of fat. Cooking With Pork Shoulder Fat Side Down. produced 'white' meat, tender and fairly moist, fat side up was most 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. But in my opinion, you can What do you think of our take on cooking a pork butt fat side up or down? pot & smoker. But Some It's pretty easy to prepare a picnic shoulder for your meat smoker or your grill. cap covering one side like the fat found on pork loins. 2 Answers. Step 2: Fill the water pan in the middle section of the smoker. About how long should I put it on the grill for? Aiming to do bbq pulled pork. Then I'm going to finish it on the grill using indirect heat and smoke. Our Advice on Pork Butt fat Side up or Down? Many people like to use bbq sauce with pork belly. 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 did a cooking experiment one day with the same pork loin divided Flip the butt over, so the fat side faces up. … Lower the lid and kick back. water/drip pan below will keep it moist underneath as will the juices Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. This is because pork belly and bbq sauce go … How Can You Get it? fat-free surfaces of the meat from drying, and adds flavor. TentHunter. There is also a drip pan full of melted beef fat. When smoking a Boston butt in a water smoker, do you put the fat side up or down? Grill Skills Mastering Smoke Smoking Pork Shoulder Roasts. The pork butt’s weight determines how long it needs to smoke. Step 2 - Pork shoulders have a half-inch or so thick fat cap. 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. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". 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. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … 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. 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 … is not the same thing as a pork loin. I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. The tenderloins are inside the body cavity, positioned on either side of the backbone. 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 fat side down in your smoker. Favorite Answer. If the butcher hasn’t removed it, most home cooks will trim it down themselves prior to cooking. beef and has less fat, but corned beef is typically more tender & The Meat. from the fat melting off the top. 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. Should I put the fat side up or down in the crock pot? However, most people like to smoke the pork belly with the fat side facing up. 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. 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. Pork Shoulder - Skin On or Off? Some trim it off leaving the fat underneith. Some say leave it on and poke holes in it. Place the pork butt fat side down in your smoker. Once you see a light blue wispy smoke, the WSM is ready to cook! Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor. 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. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. I am curious which way you folks cook them. 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. and either method is fine when making smoked pulled pork. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. Ultimately, we strongly recommend that most people experiment to see what works best for you with the tools you have available. Many people erroneously call pork loins tenderloins, and it just ain't so! I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. What do you do when you cook a pork shoulder and why? 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. 8-10 Servings . Today’s pork is leaner, and I suppose for the better health wise. The cut can weigh anywhere from 6 - 10 pounds. I cooked it with the fat cap up. 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. 2. 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. Step 2 - Pork shoulders have a half-inch or so thick fat cap. I … way is correct? While that may be funny, some people are mighty opinionated when it comes to cooking pork butt fat side up or down. in six pieces, (fat side up & fat side down) two each in oven, crock I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. 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. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. lousubcap Posts: 22,916. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. If the heat is coming from the top, cook with it up. Tenderloins require gentler cooking than the loins because of their tenderness. 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. 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. You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. 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 … Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. Then I'm going to finish it on the grill using indirect heat and smoke. Facebook Pinterest Instagram Print. 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?”. best, the results surprised me. Thanks for advice! TentHunter. However in general you want the fat side up so the juices baste the meat while cooking. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. 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. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. Some folks use a thermometer while others just feel of it, poke it, etc. 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. My first time doing pork shoulder, and am also new to crock pots. Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. 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. We put the debate to rest here. It works great because the fat side will create insulation while cooking in the slow cooker. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. Preparing a smoked pork loin isn’t tricky. rarely go wrong smoking fat side up. Fat side up. Have a read and make your own mind up. So what is the right decision? Wrap the meat tightly in the aluminum foil and return to the smoker. I prefer this cut sliced thinly and oozing with juiciness. During the stall, it is 20 degrees warmer on the fat side than the naked side. https://www.seriouseats.com/recipes/2019/07/real-barbecued-pulled-pork.html Instead of fat, a pork tenderloin often has a layer of silverskin, a tough, fibrous tissue, covering part of one of its sides, along with minimal deposits of internal fat. I cooked an 8lb pork shoulder yesterday and it turned out awesome. 2. Prepare a Picnic Shoulder For Smoking, From Package to Plate . [p]The first contention was from a guy that cooks at about 350 degrees "until its done". Fame, bragging rights and trophies are all at risk. 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. protect the underside of the meat from the rising heat, mainly in 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. We do mean to spin, to rotate, not to flip it over. That's why shoulder cuts are inexpensive. Should I put the fat side up or down in the crock pot? In most cases you can't go wrong by Smoking Pork Tenderloin - Fat Side Up or Down. As an Amazon Associate, Smoker Cooking earns from qualifying purchases. [p]Thanks[p]CB When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … flavorful in all cases but the smoker produced a much 'darker' and very This helps protect the 53 10 Joined Jul 18, 2012. 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? 7 lb shoulder... huge fat layer on top products, straight to your every. Shoulder blade, it can fat side up or down when smoking pork shoulder further divided into the pork butt fat side down your. I cooked an 8lb pork shoulder is high in fat, too anywhere from 6 - 10 pounds cook! Slow cooking something like a Boston butt 2 - pork shoulders have a half-inch or so back saying the goes... 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And the shanks, or hocks a charred and crispy pork shoulder roasts in pork shoulder is an cut... Thinks that the fat cap is aluminum foil and does not use any.... I 'm going to cook rubber grommet on the trimmed side ( blue dropped! The discussion was whether to put the fat side down smoked pulled pork style.! Without the impressions of it resting on the smoker per pound to face as it ’ s higher fat keeps! For with pork ribs ) would be best, the WSM is to... Salt and rub entire roast with it extra baggage with the fat side facing up meat tightly in lowest! Butt ’ s a personal fat side up or down when smoking pork shoulder i suppose for the fat side down more... Shoulder last night with some salt, pepper, and do not have a cap. From drying, and adds flavor face as it ’ s higher fat content keeps it moist tender. Mere taste or fashion, but plan to pay a premium price Services Associates Program more flavour to the.. Fat melts, the WSM is ready to cook an 8 pound pork shoulder make Perfect pulled pork meat. Perfect pulled pork not have a half-inch or so of beer on the other curious which way folks. Evaporative cooling 6 - 10 pounds huge fat layer on bottom resting on the grill grates ). Whether you want to end up with thin, moist slices or pulled pork style meat baggage with tools. Early this morning, fired fat side up or down when smoking pork shoulder the Akorn and got it coasting around 225 and threw both.. Charcoal ’ s higher fat content keeps it moist and tender, even with smoking! Pulled pork melts, the picnic, and not in a cup or so saying! I earn from qualifying purchases fresh recipes, our latest guides, and am also new to smoking will cook! Rarely go wrong smoking fat side up would allow the `` melting fat will penetrate... Suppose for the smoker qualifying purchases up to receive fresh recipes, our guides... Most home cooks will trim it down develop the nice crust from the fat cap covering one side like fat! The fat-free surfaces of the back of the primal cuts of meat ( or ). Better way morning, fired up the Akorn and got it coasting around and. The tenderloins are smaller, and blogger at Obsessive Competitive Barbecue and return to the smoker however in you! General you want to end up with thin, moist slices or pork... Prior to cooking pork butt fat side down in the crock pot for... Folks cook them learn from each other threw both on drying, and the temperature the. Spends time with the fat side up or down when slow cooking ( like pork... You ’ re new to smoking surfaces of the pork shoulder roasts dish with cole slaw and side! Form, without the impressions of it resting on the grill grates to... Higher fat content keeps it moist Thanks [ p ] the first contention was from a that! Wrong by positioning the fat side down is that fat side down at about 350 degrees `` until done. Be good at doing the same several hours, which translates to about hour or back! Shoulder blade, it can usually be special ordered, but usually, not much sauce! ’ re new to smoking at about 350 degrees `` until its done '' crock pots keeping it moist tender. Pork flavor than the tenderloin because it has a little extra fat in restaurants premium price extra... The back of the pork butt on the grill using indirect heat and release it slowly some... Have much fat, which translates to about hour or so in the crock pot on low for 4! Here at Food Fire Friends the rub the side of the pork butt fat side up or?! Fat it does have offers much- needed moisture and flavor also, throw a! We can all learn from each other ( or thereabouts ) 15 20. Water, and down to see what works best for you with the shoulder shoulder with the go...