<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by SANDEE MCKINIVAN:
RE: fat rendering, what is the theory/experience here with cooking a butt fat side up vs. fat side down? It seems to me that fat side up works to baste the meat for better moisture. Also, I'm experimenting with a rib rack to keep the meat an inch above a foil pan in hopes of "barking up" the bottom. </div></BLOCKQUOTE>
Fat side down for me. For the bark, primarily. And less sticking of the rub/meat when pulling off the grate.
RE: fat rendering, what is the theory/experience here with cooking a butt fat side up vs. fat side down? It seems to me that fat side up works to baste the meat for better moisture. Also, I'm experimenting with a rib rack to keep the meat an inch above a foil pan in hopes of "barking up" the bottom. </div></BLOCKQUOTE>
Fat side down for me. For the bark, primarily. And less sticking of the rub/meat when pulling off the grate.
