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fat side up or down when smoking pork shoulder

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

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