![]() Pit temp 225f to 250f (I usually aim for 235f and hold it anywhere from 225f to 250f) So at 4.5lbs, you’d be looking at something like 4.5 to 6.5 hours, normally closer to the 6.5 hour side of things. Thank you, always nice to hear people enjoy the content □įor a pork butt, the cooking time depends on so many factors, not least of all the particular animal it came from, how much intramuscular fat and connective tissues the animal had.Ī good rule of thumb is 1 to 1.5 hours per-pound, and in my experience normally on the higher side of that. And hey, once you’ve smoked your pork butt, don’t forget to check out our guide on how to pull pork properly □ Ultimately, we strongly recommend that most people experiment to see what works best for you with the tools you have available. 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.įor 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.įor 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. We do mean to spin, to rotate, not to flip it over. 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. Our Advice on Pork Butt fat Side up or Down? - Face it Toward the Heatįurther 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. ![]() The most popular woods for smoking pulled pork. ConsĪn 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. 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. 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. 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.Īmong other reasons, he simply explains that meat is mostly water, and fat is mostly oil. 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. The main reason for doing so is they swear it allows the fat to baste the meat as it renders away. Some people will only cook their pork shoulder with the fat cap facing up.
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