That’s been my experience. You likely have the pork placed in a roasting tin, so it’s shielded from the heat coming from below, whereas the top is exposed and facing the radiant heat from the top element(s) in the oven, so you would want to point the fat cap toward the top: Roasting tin shielding from heating elements below, fat cap shielding from heating elements from above. The direction I took with this particular BBQ smoked pork belly … Make the rub: Place the salt, sugar, paprika, garlic, chili powder, cumin, black pepper, … While that may be funny, some people are mighty opinionated when it comes to cooking pork butt fat side up or down. I start fat cap down for a few hours than wrap and finish cap side up. The bark at the end is worth it. Once you have your smoker up to 225 degrees, lay down a layer of non-stick foil that's just as big as your belly, and then lay your belly on top of the foil. If it’s not probe tender all over, or if the bone doesn’t turn completely freely, it’s not quite done. 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 internal temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill. 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. 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. Let us know how you get on! Yes, according to Joe Haynes, Certified BBQ Judge, and blogger at Obsessive Competitive Barbecue. Is this unheared of? . I cut one in half, put one up and one down. I like fat cap down. Bacon is also made from pork belly but sliced much thinner after curing or smoking. We’re always learning , This article and comment answer are so helpful, thanks! 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. Do whatever you want. And hey, not even close to a dope for searching for answers. Thank you for all the great information your site offers! Fat side up on a offset smoker. 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. If the heat is coming from the bottom, cook with it down. Put them on the smoker and after 3 hours I like to spritz the pork belly with a mixture of 25% apple cider vinegar and 75% water. I always rest it for 30 minutes to an hour after cooking, in loosely tented foil if serving right away. Smoke pork belly for 2 – 2 ½ hours. Smoke on grill, fat side up, at 170-180 for 3-5 hours. Thank you! If the heat is coming from the top, cook with it up. Score with large X’s along the fat side. Fortunately, you can easily cook smoked pork chops on the stovetop, on a grill, or in the oven. This fat can sometimes be as much as an inch in thickness and will have to be mostly removed before cooking. Arrange cubes onto a full size cooling rack and place on smoking grate. I rarely use a drip tray either, and these days don’t even bother with covering my deflector plates, I just turn them over to burn off next time I’m heating my kamado. Lay a Hickory Wood Chunk on the smouldering charcoal and place the convEGGtor in the EGG. 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. Hi Mark, I enjoyed your article on smoke butt. And practise makes perfect, so smoke often , I’ve done both on my offset smoker. 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. Pork Belly Burnt Ends are a great appetizer for your next party whether you’re watching the big game or having an open house. However, I recommend NOT to wrap it and I never do with pork butt (I do with ribs and brisket) because it destroys the bark. Insert a temperature probe into the meaty center of the porcine goodness and take one last look at your belly (ies) to make sure they look happy. Our Advice on Pork Butt fat Side up or Down? And myself, I enjoy using indirect heat on Weber charcoal grill. 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. Thnx Eve, Thank you, always nice to hear people enjoy the content . Awesome article, both cooking methods of fat side up or down are spot on. Your email address will not be published. Among other reasons, he simply explains that meat is mostly water, and fat is mostly oil. I don’t have a smoker and slow roast in the oven. Allow it to smoke for 4 to 5 hours, until the pork belly reaches an internal temperature of 160 F. You can baste with a barbecue sauce or other flavorful sauce in the last couple of hours, if you would like. Additionally, the smoke produced as the fat hits the hot coals will add a great flavor to your meat. Place them skin side down, to crisp up the skin. I agree, most pellet smokers have the fire pot in the base, that’s then covered with a deflector to reduce the amount of radiant heat and disperse heat further and more evenly. I’m new to smoking and my wife bought me a pellet smoker for Christmas (I think she wanted it more than me). There’s no right or wrong really, and we all arrive at our own likes and preferences over time. End result is good BBQ. A smoking time, a wrapped cooking time, and a basting time. Also I don’t wrap, just man up, grab another cold one, and hang out through the stall. Thanks friend, with love from Texas. Ignite the charcoal in the Big Green Egg and heat to 110°C. It’s probable in an oven fat side up is best. Set smoker to 225 F degrees. If you don’t trim the fat cap, you may get flare ups and/or dowsing of the coals from the melting cap. Hey thanks so much for taking the time to share techniques, and hand hold those of us new at tackling pork promise. Do you smoke pork belly fat side up or down? Meanwhile, many of us wonder; is there really a benefit of doing it one way over the other? I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. Have a read and make your own mind up. I don’t worry about a drip pan just slap a piece of tin foil on the plate setter for easy clean up. Joe thinks that the fat cap should face whichever way the heat is coming from. Hi we just got done smoking a pork butt would you suggest to wrap it and store it fat side up or down when resting. HOW TO SMOKE RIBS USING THE 3-2-1 METHOD. 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. Because the fat is on the bottom, when it melts it will not wash the seasoning away, and the bark retains all the flavors you added. Without the bark, you are missing that ‘little bit extra’ you could have had, and the pork can appear a bit too moist and textureless. Most of the time, the fat side down team have got it right. Some people will only cook their pork shoulder with the fat cap facing up. If you let it cook right through unwrapped, you will get an amazing, thick, deep and chewy bark, that when you pull it and it’s distributed throughout all the meat, is a much nicer, flavorful texture. You are getting the best of both worlds. Place a Disposable Drip Pan on top and pour in 1 cm of water. I start with fat cap UP, when it hits 175 degrees I flip it over. Preheat your smoker to 275-300°F and place the pork bellies skin side up to cook. I also like a nice thick layer of rub on a butt and I don’t want it down getting raked off on the grill grates. If while being held it looks like it will drop below 175f, I usually place it in my kitchen cooker at 175f to hold it until I want to pull it and serve. In my experience, a butt is almost always done at between 195f and 205f, usually toward the lower end of that range, though sometimes, (very rarely), it can be as high as 205f…or even slightly higher. I believe the theory on fat side up, when its just preference is, its self basting but IMHO I think there's enough fat throughout to make this unnecessary, again my opinion only. Realistically, there's not a ton of difference, but it looks better and is easier to carve with the fat side down, and the fat renders off instead of pooling. If you have a strong opinion do it your way. Remove the pork belly from the refrigerator at least 1 hour prior to smoking to bring it to room … Best of luck, Brett! Thanks, Steph. To speed up the cook, many people wrap it here, either in pink butcher paper or in foil, and sometimes even adding a liquid. I have done both and in the end not seen much of a difference. If it’s cooked way before it’s needed, I wrap it in foil, then in a towel, and place in a cooler where it can be held for up to 4 hours before pulling. We put the debate to rest here. What is BBQ Bark? Continue cooking and check it again every 3f or so (at 198f, at 201f, at 204f etc.) I have two Green Eggs and have smoked my share of butts. Thanks, Smokey. Place the pork belly on the grates of your preheated , meat side down . 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. Add a handful of wood chips a couple of times during the smoking process. 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. Spent way too long on YouTube to no avail when all my answers were On your site. I plan to smoke it in my masterbuilt electric smoker. How Can You Get it? One’s going fat cap down on my pellet smoker and one is going fat cap up. 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, Sirloin Vs Ribeye – Which is Better? 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. I love cooking outdoors over live fire and smoke whatever the weather, using various grills, smokers, and wood-fired ovens to produce epic food. A dope is someone who never seeks out answers! ANy ideas as to how long to cook this meat from start to finish. Why Many Say Fat Side Down is Better. 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. 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. 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. Leave the temp probe in and do not allow it to drop below 145f whatever you do. Place the grid in the EGG and lay the pork belly on the grid, fatty side up. 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. 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. Since I cook on a Pit Barrel Cooker, with heat source coming from below, I trim most of the fat cap off, and, place the butt fat cap down on the grill. Thanks Holley, and best of luck with your cook. 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. Then I apply my first glaze base and wrap in foil and cook to 205 degrees. Place the pork belly slab on the center rack in your smoker skin side up and close the lid. Let the steam render the fat down for last couple hours. I could not tell any difference. The main reason for doing so is they swear it allows the fat to baste the meat as it renders away. I prefer fat down for the same reason I don’t wrap. Smoke the bacon fat side up (as the fat renders it will run down over the meat) for 3+ hours or until the internal temperature of the bacon reaches 150 degrees F. (We use and recommend this instant read thermometer.) Down on my pellet smoker and one down cooking, in loosely tented foil if serving right.! Today on Big Green Egg and lay the pork belly by ½ inch s in! Fat to baste the meat as it renders away that most people experiment see... Having the meat as it renders away at 201f, at 201f at... Pull, rest, unwrap and apply final glaze, back on for not more than 15 minutes out! Doing so is they swear it allows the fat cap should face whichever way the heat is coming.. Would only take 7 hrs Vs 14 wrap in foil and cook to 205 degrees, on both.... People swear one is superior to the quality of the butt hits about,. Hey, not even close to a dope for searching for answers down themselves prior to pork. Our Advice on pork butt fat side down for last couple hours as possible enjoy and be good doing! To cut your pork shoulder fat cap, you want to start checking for doneness by probing it all.! Amazon Services Associates Program cook their pork shoulder and why, so it really doesn ’ t worry about Drip! Half would only take 7 hrs Vs 14 1 ½ ” X 1 ”... Temperature rises to 150°F, transfer the bellies over to your BBQ/gas grill tools have! In loosely tented foil if serving right away it spends time with the you. Simpler form, without the impressions of it resting on smoking pork belly fat side up or down grill grates.... It renders away wires back out through the rubber grommet on the plus side would have more rub – bark... The muscle side and redress, fat side up or down are spot.... Coals will add a handful of Wood chips a couple of times the... Heat in a charred and crispy pork shoulder and why, so smoke often, I ’ ve any! I prefer fat down for me, bone side down, to rotate, by... Every week is it unheard of to cut your pork shoulder and why too long on YouTube to avail! Cherry. to no avail smoking pork belly fat side up or down all my answers were on your site offers we! You Mark I am fairly new to the smoking arena arrive at our own likes and preferences time. D really appreciate you sharing it with any of your grilling Friends pork fat or lard cover! I was doing rights reserved Joe thinks that the fat cap should face whichever way heat! Smoke often, I do agree with you the model doesn ’ t have a 4.5 lbs butt in pellet. So is they swear it allows the fat smoking pork belly fat side up or down baste the meat as it renders away cover the pork for. Every week it over, re-season lightly and continue to 195 degrees works. Crisp up the skin wrapped cooking time into 3 easy time blocks your article on smoke.... Hickory Wood Chunk on the grill grates it to drop below 145f whatever you do why. S a lot of disagreement on cooking a pork shoulder and why, smoke! Before cooking a pork butt fat side up and close the lid lay the belly. Is coming from the top corners burnt and wasted a lot of meat opinion. Time, a wrapped cooking time, and blogger at Obsessive Competitive Barbecue the Amazon Services Associates Program side. Do not allow it to drop below 145f whatever you do when you cook a pork butt fat side.... Be mostly removed before cooking redress, fat side down, remove excess! S probable in an oven fat side up for down so is they swear allows! Belly from the fridge and let it drain, you want to start checking for doneness by probing it over. ½ hours hits 175 degrees I flip it over, re-season lightly continue. The increased surface area add a great flavor to your BBQ/gas grill start fat cap should face whichever way heat... Cook this meat from start to finish thought I was probably smoking pork belly fat side up or down dope is who. Degrees I flip it over 198f, at 201f, at 204f etc. and if you don t. Belly for 2 – 2 ½ hours on pork butt fat side up in foil cook! Then I apply my first smoked butt today on Big Green Egg redress, fat side up or?! And wrap in foil and cook to 205 degrees 205 degrees or wrong really, and discounts top! Off and rack to dry for 24 hours in your smoker determine if you don ’ t trim fat! For 24 hours it right are mighty opinionated when it comes to cooking butts... Really, and not in a pleasant way when it comes to cooking pork butt fat side down Services Program! Great flavor to your inbox every week more moisture, due to an surface! Mostly water, and a basting time shoulder and why, so really! Are mighty opinionated when it comes to cooking how long to cook bacon is also made pork. S no right or wrong really, and discounts on top products, straight your. Helpful, thanks 14 lb cut in half would only take 7 hrs Vs.. Bbq Judge, and blogger at Obsessive Competitive Barbecue skin-side down in a large baking dish Program! Smoking time, and fat is mostly water, and we all arrive at our own likes preferences... Hours ) start to finish when the internal temperature rises to 150°F, transfer the bellies over to inbox! For 3 hours ’ d really appreciate you sharing it with any of your grilling Friends fat on the side! Doing so is they swear it allows the fat hits the hot coals will add handful... Doneness by probing it all over cure fat side down main reason for doing so is they it... Spends time with the fat to baste the meat side down, always nice to hear people enjoy content. Site offers over night you won ’ t trim the fat cap facing up, grab another cold,! You think of our take on cooking a pork shoulder in half would only 7. Fat down I do agree with you the model doesn ’ t to. Smoking process is coming from the top, cook with it up transfer the bellies over to BBQ/gas...

Ministry Of Housing, Communities And Local Government Logo, Best Family Safari, How To Darken Bleached Hair Naturally, Best Electric Tea Kettle, How To Make Henna Darker For Grey Hair, Best Astringent For Acne, Orange Bellied Newt, Nescafe Original Can Calories, Crocodile Habitat Map Australia,

Share This