fat side up or down when smoking pork shoulder

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

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