Find Now At Home Depot

Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Smoked Pulled Pork: Fat Side Up or Fat Side Down?

Frank Campanella

Smoked Pulled Pork: Fat Side Up or Fat Side Down?

There's no wrong way to smoke a pork butt, but where you position the fat cap can change the final result. Depending on your smoker and what you value most—richness or bark—you may prefer one method over the other. Here's a quick guide from ambassador Frank Campanella to help you choose the best approach for your next cook.

SHOP THIS RECIPE

Prep

10 minutes

Cook time

Varies by pork butt size

Pellets

Maple Bourbon Pecan Pellets

Steps

  1. Trim any excess loose fat from the pork butt and season generously on all sides with your favorite BBQ rub.
  2. Preheat your smoker to your preferred cooking temperature (typically 250–275°F) using Bear Mountain wood pellets.
  3. Choose your cooking method:
  4. Fat Side Up: Place the pork butt on the smoker with the fat cap facing up. This method can add richness, creates an attractive presentation, and may help retain moisture. Expect slightly less bark and a softer fat cap.
  5. Fat Side Down: Place the pork butt on the smoker with the fat cap facing down. This method helps protect the meat from heat coming from below, making it especially effective on pellet grills. You'll typically develop more bark and render more of the fat cap for a higher percentage of usable meat.
  6. Smoke until the pork develops a deep bark and reaches your preferred wrapping point, then finish cooking until probe tender (typically 200–205°F internal).
  7. Rest for at least 1 hour before shredding and serving.

Ingredients:

  • 1 bone-in pork butt
  • Your favorite BBQ seasoning

watch recipe video