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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Knifemaker" data-source="post: 1440558" data-attributes="member: 1075"><p>Fat up, fat side down? The question of the ages..<img class="smilie smilie--emoji" loading="lazy" alt="😉" title="Winking face :wink:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" data-shortname=":wink:" /></p><p></p><p>In the offset...fat side up. Definitely. But I’ll flip it if I go to spritz it. (You don’t need to spritz the fat side.) </p><p></p><p>In the UDS? Fat side down. But still use a water pan for do no other reason than to keep the dripping fat off your coals. </p><p></p><p>Dripping fat on coals is kinda fine for your Webber for short cooks, but going 12-14 hours in a drum for a pork butt it just seems to quench the heat.</p><p></p><p> Honestly I think trimming the fat cap off a butt more severely is the way to go if you plan on crutching it for the stall. Most have enough internal fat to keep the meat juicy. </p><p></p><p>JMHO <img class="smilie smilie--emoji" loading="lazy" alt="😉" title="Winking face :wink:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" data-shortname=":wink:" /> </p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1440558, member: 1075"] Fat up, fat side down? The question of the ages..😉 In the offset...fat side up. Definitely. But I’ll flip it if I go to spritz it. (You don’t need to spritz the fat side.) In the UDS? Fat side down. But still use a water pan for do no other reason than to keep the dripping fat off your coals. Dripping fat on coals is kinda fine for your Webber for short cooks, but going 12-14 hours in a drum for a pork butt it just seems to quench the heat. Honestly I think trimming the fat cap off a butt more severely is the way to go if you plan on crutching it for the stall. Most have enough internal fat to keep the meat juicy. JMHO 😉 [/QUOTE]
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Off-Topic Discussion
Smokers (BBQ - not grilling)
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