Flip or not to flip?


 
L

L Weiner

TVWBB Member
So me and my buddy are having a great day cooking a nice butt - I decided to flip after 8 hours. Is that needed or just a turn?
 
I don't flip or turn but I think some folks do. I don't find it necessary but your mileage may vary. Try it and see what you think. The next time don't do it and see what you think. Personally, I don't even open the cooker until the thermometer tells me it's time to check for doneness ...unless I'm adding more food or taking food off.
 
I've done both- can't really say I've noticed a difference between flipping or not, although I can't help but think maybe the butt will cook through a little more quickly if you flip.
 
Yet another non-flipper here. I've just never seen the need. Of course I'll do it, if someone can convince me! :)
 
In the WSM I just let it roll - especially a pork butt. Something smaller in a kettle will get a quick look, and MAYBE a flip or spin. I'm with Dwain on this - try it both ways and see what YOU like!
 
I don't flip. However, after the bark is set, I put in a foil pan and tightly foil until done. I start checking for tenderness at 190 degrees. I wish to save the au jus, hence the foiling. Keep in mind that I am now injecting...

FWIW
Dale53
 
The pork came out great. It was a 7 lb butt and a 12 hour smoke at around 240. The consensus is the flip had little impact on the flavor, and I will say by opening the cooker I had perform some additional temperature management though it really wasn't an issue.
 
I used to spritz and flip every hour. Then one day I didn't have time to tend to the BBQ and it basically went twelve hours with the ATC and everything turned out great. I now move things around every four hours or so just causes it seems like a good idea but I don't think it really matters.
 
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