Fat Cap

[sparky]

i have never thought of trimming the fat cup off completely. my favorite part of the butt is the bark. more bark, better for sparky. great idea ppl. i was going to cook the next one fat cap down. now, that sucker coming off.

 

[firehouse_bbq]

No trimming on butts, fat side up. On briskets, I trim the fat between the flat and point. Sometimes I do fat side up, sometimes down, still deciding on that one.

The reason I do butts fat side up is the same as Neil, so they do not stick to the grate. Only reason I trim the fat on the briskets is so that I can separate the point from the easier....

Pete

 

[HoDeDo]

let me know how you guys like the fat cap off... Glad you're open to the idea. That is usually met with horror. LOL

 

[Big Poppa]

watch us in buckeye....openly stealing from you Andy! Thanks so much

 

[Matt Dalton]

Both pork and brisket we do fat down but we are cooking hot and fast..like the other posters you get more bark that way,also there is no way in hell you could render all the fat off anyway..I've tried..for brisket i remove the cap from where the point meets the flat that way i get really good bark for burnt ends here is a pic

 

[TentHunter]

watch us in buckeye....openly stealing from you Andy! Thanks so much

He he, This Ohio boy knows when to listen and learn!

 

[sparky]

it's all about trying new stuff. if what i make isn't the best bbq i have ever put in my mouth, try again. and again. plus, i get to buy meat, watch it smoke and have a Fat Tire or 2-5.

 

[CarterQ]

it's all about trying new stuff. if what i make isn't the best bbq i have ever put in my mouth, try again. and again. plus, i get to buy meat, watch it smoke and have a Fat Tire or 2-5.

You hit the nail on the head, that is indeed what it's all about. Tryin, learnin, and livin!

 

[TentHunter]

it's all about trying new stuff. if what i make isn't the best bbq i have ever put in my mouth, try again. and again. plus, i get to buy meat, watch it smoke and have a Fat Tire or 2-5.

You hit the nail on the head, that is indeed what it's all about. Tryin, learnin, and livin!

I think that's possibly the single best BBQ lesson I could learn!

 

[Ssteppe]

I start my butts with the fat cap down, then flip when it hits IT 160° (I don't foil). Then I finish to around 193-200° (when probe goes in like butter.)