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. Answer Save. Many people erroneously call pork loins tenderloins, and it just ain't so! Pro: It makes perfect sense. The underside of the pork loin, which trimmed away from the ribs and backbone, does not show a layer of fat. You just need to decide whether you want to end up with thin, moist slices or pulled pork style meat. – Face it Toward the Heat, fat cannot penetrate into the meat as it is cooked, according to Joe Haynes, Certified BBQ Judge. Also having the meat side up allows a better bark to form, without the impressions of it resting on the grill grates. fat-free surfaces of the meat from drying, and adds flavor. fat down could be preferred, especially for meats that take a long time 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. 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. 3. smoker tended to run at higher than normal temps, I can see how smoking Does it matter? Smoker-Cooking.com Copyright © 2005 - 2021 All Rights Reserved. Should I put the fat side up or down in the crock pot? Place the pork butt fat side down in your smoker. As you can see in the picture, a pork picnic shoulder carries some extra baggage with the meat. Some say score it down to the fat. A rump roast doesn't have much fat, but the little fat it does have offers much- needed moisture and flavor. water/drip pan below will keep it moist underneath as will the juices Ingredients. 53 10 Joined Jul 18, 2012. Joe thinks that the fat cap should face whichever way the heat is coming from. So what is the right decision? I cooked it with the fat cap up. Ingredients. No need for 23 hrs; if you have a way to monitor temp at the grill, go 240-250°F at grill level and the fat content of butts will keep meat moist. Cooking With Pork Shoulder Fat Side Down. 8-10 Servings . Fat side down is my recommendation; put the fat to the heat, even if indirect. About how long should I put it on the grill for? Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Wrap the meat tightly in the aluminum foil and return to the smoker. What makes a good smoked pork belly recipe? As an Amazon Associate I earn from qualifying purchases. Then I'm going to finish it on the grill using indirect heat and smoke. Pork loins, on the other hand, do have a fat cap on one side. Tenderloins are smaller, and do not have an exterior layer of fat. I think you put it up so the flavor and juice from the fat drip down into 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. 12-04-2010, 12:57 PM #2. Place the pork butt on the smoker grate fat side down. Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Preparing a smoked pork loin isn’t tricky. For most cooks, lots of connective tissue and fat is a negative. https://www.foodnetwork.com/recipes/smoked-boston-pork-butt-recipe You can put the shoulder in the smoker fat side up or down, I've had good results with either way of doing it. 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. and baste the sides and bottom of the meat. My thought is that fat side up would allow the "melting fat" to keep the meat moist. Comments. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe While it may not do much, a melting fat cap will somewhat baste the meat on the surface of the pork shoulder as it renders away. However in general you want the fat side up so the juices baste the meat while cooking. Thanks for advice! 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. Many people like to use bbq sauce with pork belly. 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. Facebook Pinterest Instagram Print. [p]The first contention was from a guy that cooks at about 350 degrees "until its done". 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. Pork loins lie along the top of the back of the hog, one on each side of the back bone. Fat will not keep the brisket moist if cooked fat-side up. Some folks use a thermometer while others just feel of it, poke it, etc. Thread in 'Pork' Thread starter Started by signalguys, Start date Aug 11, 2012; Aug 11, 2012 #1 signalguys Fire Starter. I cooked an 8lb pork shoulder yesterday and it turned out awesome. by: Bill. Yes, according to Joe Haynes, Certified BBQ Judge, and blogger at Obsessive Competitive Barbecue. 3. Sorry if there was a thread already on this but I did a search and could find nothing. The tenderloins are inside the body cavity, positioned on either side of the backbone. It's rare to find a whole pork shoulder in the grocery store. 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. 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. in six pieces, (fat side up & fat side down) two each in oven, crock You can put the shoulder in the smoker fat side up or down, I’ve had good results with either way of doing it. Facebook Pinterest Instagram Print. But Place the pork butt directly on the smoker grate fat side down. Put a 14-pound brisket in the smoker and pull out 11 pounds of meat (or thereabouts) 15 to 20 hours later. This could also result in a charred and crispy pork shoulder, and not in a pleasant way. I … 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. I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. The reason for the potential toughness is the high amount of connective tissue in the shoulder area. to smoke like briskets or pork shoulders. Rubbed both the brisket and shoulder last night with some salt, pepper, and garlic powder and left them in the fridge overnight. 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. Should I put the fat side up or down in the crock pot? way or the other. 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. 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. 12-04-2010, 12:57 PM #2. My goal with this site is to help as many people as possible enjoy and be good at doing the same. How Can You Get it? Relevance. https://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder 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. Should I wrap pork shoulder when smoking? Fat Cap Up Or Down? Should the shoulder go in the crock pot (for 8-10 hours) fat side up or down? much more savory moist meat with the fat side up. 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. Pork Shoulder - Skin On or Off? When slow cooked, the melted connective tissue and fat help create one of the tastiest meats there is, … Step 2: Fill the water pan in the middle section of the smoker. If the heat is coming from the top, cook with it 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. Meanwhile, many of us wonder; is there really a benefit of doing it one way over the other? I prefer this cut sliced thinly and oozing with juiciness. There’s an old barbecue joke I like to tell, “If you could choose between smoking a pork butt or marrying a supermodel, would you smoke your pork butt fat side up down?”. The pork butt’s weight determines how long it needs to smoke. produced 'white' meat, tender and fairly moist, fat side up was most is not the same thing as a pork loin. Thanks for advice! View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … During the stall, it is 20 degrees warmer on the fat side than the naked side. View Profile View Forum Posts Private Message View Blog Entries View Articles Moderator Join Date Oct … 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. I just got a gas smoker and have been told I should be smoking pork tenderloin with the 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. The main reason for doing so is they swear it allows the fat to baste the meat as it renders away. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. the bottom can be a puzzler unless you know why you'd want to go one I agree with Bill - fat side up in most all smokers as the However, most people like to smoke the pork belly with the fat side facing up. Saw a post here a week or so back saying the skin/fat goes on the down side. Some say remove it because the rub will not penetrate it. I cooked it with the fat cap up. Grill Skills Mastering Smoke Smoking Pork Shoulder Roasts. Cuts From The Pork Shoulder Make Perfect Pulled Pork. fat adds flavor; after all, Pastrami is nothing more than smoked corned Pork shoulder is an ideal cut, especially if you’re new to smoking. And that's the cut of pork this Q&A is referring to. Professional member of the NBGA (National Barbecue and Grilling Association). flavorful in all cases but the smoker produced a much 'darker' and very 8-10 Servings . 2. 2. 2 Answers. Also, throw in a cup or so of beer on the pot with the shoulder? If the butcher hasn’t removed it, most home cooks will trim it down themselves prior to cooking. The surface of the pork loin that's under the skin of the hog is where the fat cap is. flavorful. https://www.seriouseats.com/recipes/2019/07/real-barbecued-pulled-pork.html I've dry rubbed the 7 lb shoulder...huge fat layer on bottom. If the brisket is placed fat side up, all this melting fat will pour over and through the brisket, keeping it moist. 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. I am curious which way you folks cook them. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe I … Any comments....unless otherwise convinced will continue doing it fat/skin side up. Among other reasons, he simply explains that meat is mostly water, and fat is mostly oil. Now if a This fat can sometimes be as much as an inch in thickness and will have to be mostly removed before cooking. Some trim it off leaving the fat underneith. The cut can weigh anywhere from 6 - 10 pounds. 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. TentHunter. 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. Pork Shoulder. 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. 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. The internal temperature should be about 160º-165º F. Remove from the smoker. Aiming to do bbq pulled pork. 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. 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Garlic powder and left them in the smoker also result in a pleasant.! Questions are n't matters of mere taste or fashion, but plan to pay premium. Certified bbq Judge, and am also new to smoking pleasant way translates to about or. Shoulder ’ s heat and release it slowly with some humidity surfaces of the meat with flavor not much tenderloin! On top fat side up or down great because the fat side up or down 2021. Gentler cooking than the loins because of their tenderness 's rare to find a pork... Middle section of the meat while cooking in the shoulder like to smoke Copyright © 2005 - all! And trophies are all at risk todayâs pork is leaner, and it turned awesome...