Butts - Fat Cap Up or Down

[Gary H. NJ]

Pork butt is a fatty piece of meat; I don't see the need to keep the fat cap on, unless you're doing a high heat smoke --then its fat down to protect the bottom from the rising heat. Otherwise, since the smoke and rub won't permeate the fat cap, I trim it for more edible bark, more flavor for the meat. I do flip the butt once about halfway through the smoke.
...but as so many people smarter than myself have pointed out, pork butt is a very forgiving hunk of meat. Ultimately, do what works for you. It's all good.

 

[Patrick Sullivan]

I did one for the Superbowl. I trimmed off the cap after seeing that done on the Pitmasters show. I will trim from here on out. More edible bark = more taste IMO.

 

[Michael Freeman]

I put my fat cap down. After cooking for a long time, when I pull it off, most of the fat that's still left seems to stick to the grate, which is good because now it's not on my meat anymore. Then I scrape off the cooked fat from the grate and it gives me a healthy snack to munch on while my meat is resting.

 

[dwayne e]

Both of my butt cooks went like clockwork..........I trimmed them fairly heavy, so as much meat as possible (as opposed to fat) was exposed and smoked them cap side down.

I pretty much used the Mr. Brown method, turning and basting during the last couple of hours.

The bark was spicy and wonferful. It worked for me and everyone seemed to like it.

I may experiment with this.........but I'm not sure I want to given my results so far.