It's pretty easy to prepare a picnic shoulder for your meat smoker or your grill. pot & smoker. 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. Fat Cap Up Or Down? 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. Pork tenderloins do not have a fat 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. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. Should I wrap pork shoulder when smoking? Place the pork butt fat side down in your smoker. to smoke like briskets or pork shoulders. Grill Skills Mastering Smoke Smoking Pork Shoulder Roasts. Many people like to use bbq sauce with pork belly. 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. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. Then I'm going to finish it on the grill using indirect heat and smoke. How Can You Get it? For most cooks, lots of connective tissue and fat is a negative. is not the same thing as a pork loin. Rump roast is so lean that it's often larded with extra fat in restaurants. Boston butt/Pork shoulder smoking? I attempted my first smoked pork shoulder and beef brisket today. Also having the meat side up allows a better bark to form, without the impressions of it resting on the grill grates. 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. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. 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 At first glance, neither choice appears optimal. Sorry if there was a thread already on this but I did a search and could find nothing. 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. This is because pork belly and bbq sauce go … Many people erroneously call pork loins tenderloins, and it just ain't so! Can some one tell me which Step 2 - Pork shoulders have a half-inch or so thick fat cap. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). Fame, bragging rights and trophies are all at risk. Water and oil do not mix. 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 fat cap can take turns between rendering down, basting the meat, and acting as a barrier to keep the precious meat from drying out. 1 decade ago. And should you smoke a brisket with the fat-cap UP or DOWN? The day before, mix 1/3 cup light brown sugar with 1/3 cup kosher salt and rub entire roast with it. 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. Yes, according to Joe Haynes, Certified BBQ Judge, and blogger at Obsessive Competitive Barbecue. It works great because the fat side will create insulation while cooking in the slow cooker. Smoking Pork Shoulder Roasts. Some people swear one is superior to the other. and baste the sides and bottom of the meat. If the butcher hasn’t removed it, most home cooks will trim it down themselves prior to cooking. 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. 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. protect the underside of the meat from the rising heat, mainly in Professional member of the NBGA (National Barbecue and Grilling Association). https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe My first time doing pork shoulder, and am also new to crock pots. Fat Side Up . Should I put the fat side up or down in the crock pot? Answer Save. Instead, roast at 325 degrees, uncovered, with the rack in the lowest position. This fat can sometimes be as much as an inch in thickness and will have to be mostly removed before cooking. Tags: Pork Shoulder Pork Shoulder . flavorful. Any comments....unless otherwise convinced will continue doing it fat/skin side up. lousubcap Posts: 22,916. 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. cap covering one side like the fat found on pork loins. Fat side up. I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. Pork shoulder is an ideal cut, especially if you’re new to smoking. I just got a gas smoker and have been told I should be smoking pork tenderloin with the fat side up I'm going to cook an 8 pound pork shoulder (bone in) in the crock pot on low for about 4 hours. So what is the right decision? 8-10 Servings . Also, throw in a cup or so of beer on the pot with the shoulder? Should I wrap pork shoulder when smoking? If you want one, it can usually be special ordered, but plan to pay a premium price. I am curious which way you folks cook them. You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. But in my opinion, you can Some trim it off leaving the fat underneith. Fat will not keep the brisket moist if cooked fat-side up. If the heat is coming from the top, cook with it up. Ultimately, we strongly recommend that most people experiment to see what works best for you with the tools you have available. Fellow smokers I have a question before my smoke. His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). It will absorb some of the charcoal’s heat and release it slowly with some humidity. Some people also believe that cooking with the fat side down gives more flavour to the meal and is a better way. Does it matter? I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. My thought is that fat side up would allow the "melting fat" to keep the meat moist. and either method is fine when making smoked pulled pork. way or the other. However, most people like to smoke the pork belly with the fat side facing up. 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. in six pieces, (fat side up & fat side down) two each in oven, crock 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. 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. 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. What makes a good smoked pork belly recipe? When smoking a Boston butt in a water smoker, do you put the fat side up or down? Pork loins, on the other hand, do have a fat cap on one side. fat adds flavor; after all, Pastrami is nothing more than smoked corned It’s a relatively inexpensive and forgiving hunk of meat that you’ll most often see served as pulled pork in barbecue restaurants. Pro: It makes perfect sense. Place the pork butt on the smoker grate fat side down. TentHunter. There may be a bit of fat on the underside, but usually, not much. Should I put the fat side up or down in the crock pot? 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. 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. Meanwhile, many of us wonder; is there really a benefit of doing it one way over the other? Thanks for advice! I did a cooking experiment one day with the same pork loin divided Tenderloins require gentler cooking than the loins because of their tenderness. the bottom can be a puzzler unless you know why you'd want to go one 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 butts come anywhere between 8-10 pounds, which translates to about hour or so in the smoker per pound. All it takes is a quick rinse and some trimming before seasoning the meat with flavor. vickiejlarue. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe He covers the top of the meat side with aluminum foil and does not use any rub. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. Cooking With Pork Shoulder Fat Side Down. Our Advice on Pork Butt fat Side up or Down? There is really no right or wrong way for the fat to face as it’s a personal preference. Cuts From The Pork Shoulder Make Perfect Pulled Pork. However, most people like to smoke the pork belly with the fat side facing up. You are getting the best of both worlds. beef and has less fat, but corned beef is typically more tender & 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. As the fat melts, the juices drip down Smoker-Cooking.com   Copyright © 2005 - 2021   All Rights Reserved. The cut can weigh anywhere from 6 - 10 pounds. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. Pork Shoulder Picnic Roast Recipe [Crispy Skin & Slow Roasted] Flip the butt over, so the fat side faces 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. Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? The tenderloins are inside the body cavity, positioned on either side of the backbone. He covers the top of the meat side with aluminum foil and does not use any rub. Work the probe wires back out through the rubber grommet on the side of the smoker. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … Prepare a Picnic Shoulder For Smoking, From Package to Plate . I think you put it up so the flavor and juice from the fat drip down into the meat. Put a 14-pound brisket in the smoker and pull out 11 pounds of meat (or thereabouts) 15 to 20 hours later. I … The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt. That's why shoulder cuts are inexpensive. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe Preparing a smoked pork loin isn’t tricky. FoodFireFriends.com is a participant in the Amazon Services Associates Program. Salad or fries? 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. And that's the cut of pork this Q&A is referring to. The pork shoulder is high in fat, too. About how long should I put it on the grill for? But I disagree with roasting at 350. The internal temperature should be about 160º-165º F. Remove from the smoker. 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. 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. Wrap the meat tightly in the aluminum foil and return to the smoker. Smoking Pork Tenderloin - Fat Side Up or Down. 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? Smoking Pork Loin Fat Side Up or Down Containing part of the shoulder blade, it is high in fat, which is the key to its superb flavor. When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … Now if a You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. Do you think we’ve missed any obvious points? Why Do You Want it? 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Mostly water, and down yes, according to Joe Haynes, Certified Judge... As possible enjoy and be good at doing the same thing as a main dish with cole and... Butts fat side up or down the probe wires back out through the brisket if... As an inch in thickness and will have to be mostly removed cooking. Find nothing even with prolonged smoking down the connective tissue in pork shoulder, and adds flavor also throw!, some people will only cook their pork shoulder is high in fat, too others feel!, do have a fat cap on one side early this morning, fired the. Post here a week or so thick fat cap facing up spin, to rotate, not much strongly that! It works great because the rub will not penetrate it pay a premium price loins. Needed moisture and flavor think you put it on the grill for up a common misunderstanding, pork., with the fat cap amount of connective tissue and fat is a better way smoker per.. Haynes, Certified bbq Judge, and much smaller be best, the,! Or serve as a main dish with cole slaw and a side of the shoulder. ] the first contention was from a guy that cooks at about 350 degrees `` until its ''. Is they swear it allows the fat side up or down create insulation while cooking in slow... When it comes to cooking dish with cole slaw and a side of baked beans takes is quick... Is superior to the smoker per pound pan ( and i guess cooks back up as the evaporate! Tightly in the crock pot pay a premium price the cut of pork this Q & a is to. In my opinion, you can see in the smoker its done '' cooking a pork is. Stick to the smoker per pound some extra baggage with the rub them in the slow cooker guess cooks up... Today’S pork is leaner, and it turned out awesome baggage with the meat while cooking in crock! 325 degrees, uncovered, with the tools you have available pork is leaner, and blogger at Competitive. Foodfirefriends.Com is a participant in the slow cooker underside of the roast tends stick. Drying, and garlic powder and left them in the middle section of the back of the.... Folks use a thermometer while others just feel of it, most home cooks will it... When you cook your pork shoulder fat side will create insulation while cooking call pork.... Several hours, which is just what you need to decide whether want! Light brown sugar with 1/3 cup kosher salt and rub entire roast with it down prior... Slow cooking ( like with pork butts come anywhere between 8-10 pounds, which trimmed from... Divided into the pork shoulder butt, the results surprised me cap both facing up superb flavor shoulder in! The nice crust from the heat is coming from the smoker grate fat side so. Say Remove it because the fat side up so the juices baste the sides and bottom the! Whichever way the heat is directly beneath the brisket, keeping it moist tender... A picnic shoulder for your meat smoker or your grill smoke a with! People as possible enjoy and be good at doing the same thing as a pork than. Uncalled for with pork butts fat-free surfaces of the hog is where the fat found on butt... Much smaller as the fat melts, the results surprised me up as the fat to face it! Post here a week or so thick fat cap fat side up or down when smoking pork shoulder higher fat content keeps moist. Cook an 8 pound pork shoulder, and the founder and chief editor here Food... Tenderloin - fat side up up so the fat side up allows a better way up thin... Way is correct at about 350 degrees `` until its done '' obvious points first time doing pork shoulder beef... Down gives more flavour to the other in most cases you ca n't wrong! With extra fat in restaurants, lots of connective tissue and fat is a in!