News

fat side up or down when smoking pork shoulder

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

Ain't No Sunshine Cover Versions, Middlesex Health Shoreline Medical Center, Does The 2019 Toyota Tundra Have Apple Carplay, How To Make Sponge Cake Lighter, What To Do All Day With A 3 Month Old, Dr Mgr University Courses, Money Mart Coronavirus,