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Thread: fat side where?

  1. #1
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default fat side where?

    hey backwoods folks... butts/briskets? fat up or fat down in a BWS?? thx
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

  2. #2
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    That's like asking if its democrat or republican! Fat up keeps it juicy fat down protects from burn. I usually go fat down on my offset to get more bark on the meat. Trim the fatcap as I don't want to eat it.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  3. #3
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

    Default

    Fat side down for me.
    Mel / Full Metal Pork / Comp Rig -- G2 Party-G2 Chubby-Chicken Little / BWS EXT Party

  4. #4
    Join Date
    Jun 2013
    Posts
    2

    Default

    I always do fat side up. I also always use a heat deflector for low-n-slow cooks on butts, brisket, etc. so no need to do fat show down.

    Here's to great cooks and even better memories with family and friends!

    Sent from my Galaxy SII using Tapatalk 2

  5. #5
    Join Date
    Jun 2009
    Location
    Charlotte NC
    Posts
    516

    Default

    Quote Originally Posted by jwbtulsa View Post
    That's like asking if its democrat or republican!
    I know right... it has to do with the odd convection properties of the BWS.. see, that's what I get for a slow day at work and too much time to youtube.
    "BoB" a leaky Offset Stickburner
    Backwoods G2 Party and G2 Chubby
    UDS

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