I am smoking my 2nd butt tomarrow. There is a layer of fat on the bottom. Simular to a brisket. My question is do I smoke it fat layer up or down. Last time I did it down. And it was great. Just wondering.
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Up, Up, Up my son...let all that rendering fat smooth its way around that glorious hunk of porcine pleasure!
Yep, I would do it fat on top and let it all render and meld and be groovy! Remember, the boiling point of water is 212*F and I have no idea what the melting point of hog fat is. I also have no idea why the boiling point of water matters.
Great! I thought after my first butt, it could not get any better. But. (no pun intended)I think fat side up this time will rock! I will post the results.
Yea, cook on at least 215 and let it go to at least 195 without opening the door. It might take a long time, just let it go. If it looks like it is stalling in a plateau at 160 or so, you can crank it all the way up if you want. My Smokette strains to make 235*F and I am apt to crank it all the way up the entire cook with anything except jerky and ribs.
If you are cooking down by the firebox,a lot of folks would put the fat cap down.