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Just curious, I've always cook my butts fat cap up so the juice would render down and basically baste the meat. I'm seeing more and more bbqers cooking fat cap down. Just curious as to opinions as to which you prefer and why? I'm still cooking on the large BGE, usually with plate setter in for the butts. Got 2 going on tomorrow, may try one up and one down and see for myself.
Thoughts and opinions?
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