You may recall in my recipe for barbecued pork butt: My position on whether to cook your pork butt fat side up or down has been ‘neutral.’ This is partially because I wasn’t really sure if one way was really better than the other, but mostly because I thought engaging in this argument just would make me too much of a loser-nerd.
That said, I now recognize that keeping a barbecue blog at all pretty much makes me a ‘loser-nerd.’ So, on both issues, I now officially surrender. I’m a dweeb, and pork butts should be cooked fat side up.
The last two pork shoulders I’ve cooked were the best, most tender, most flavorful butts I’ve had. And both of them were fat side up. Both were notably juicier, and more thoroughly tender than my past, fat-side-down efforts. And both pulled a heck of a lot easier.
So, I’m sold.
One down side: Occasionally I’d get a bite so gratuitously fatty, it was a bit of an embarrassment to keep chewing. “Human beings probably shouldn’t eat this.” Oh, but they do.