Overview

Fat cap orientation isn’t one-size-fits-all; put it toward the heat. Here’s how to choose up or down on offsets, pellets, kettles, kamados, drums, and cabinets—plus a clean, repeatable cook plan.

Ingredients

• 1 bone-in pork butt (Boston butt), 8–9 lb (3.6–4.1 kg)
• Kosher salt at 1.8% of meat weight (~18 g per kg; ~8 g per lb) — about 60–70 g for an 8–9 lb butt
• Coarse black pepper at ~1.2% of meat weight — about 40–50 g
• Sweet paprika — 20 g (about 2–3 tbsp)
• Garlic powder — 10 g (about 1 tbsp)
• Light brown sugar (optional) — 15 g (about 1 tbsp)
• Yellow mustard (optional binder) — 2 tbsp (30 ml)
• Spritz: 120 ml apple cider vinegar + 120 ml water (1/2 cup + 1/2 cup)

Equipment

• Smoker (offset, pellet, kamado, kettle, drum, or cabinet)
• Leave-in probe thermometer plus an instant-read thermometer
• Sharp boning or trimming knife
• Unwaxed butcher paper or heavy-duty foil
• Spray bottle (50/50 cider vinegar and water)
• Disposable drip pan or diffuser (as needed by pit)
• Heat-resistant gloves and towels
• Cooler/Cambro for resting

Wood

Post oak with a hickory accent; add a touch of apple for sweetness

Time & Temp

Time & Temp
Smoke temp: 250 °F (121 °C)
Target internal: 203 °F (95 °C)
Approx duration: 12 hours

The Short Answer

Point the fat cap toward the heat. On pits where heat comes mostly from below (pellet grills, drums, kamados, most cabinets), run fat cap down. On kettles or offsets where heat approaches from a side or a hot end, face the fat cap toward that heat source. This shields the meat from radiant heat, protects the underside, and keeps bark development on the exposure side.

What the Fat Cap Really Does

The fat cap does not baste the meat in any meaningful way; rendered fat largely runs off. Moisture and tenderness come from collagen converting to gelatin as internal temp rises into the 195–205°F (90–96°C) range, not from surface fat soaking in. The cap is useful as armor against radiant heat and as a moisture buffer at the surface. Too much cap, especially when oriented up, can wash rub off and soften bark. Trim it to about 1/8–1/4 in (3–6 mm) for a balanced cook and clean slices of bark in your pulled pork.

Pit-by-Pit: Fat Cap Up or Down

Offset stickburner (Texas-style): Heat and radiant energy are stronger on the firebox side and underneath. Run fat cap down, firebox-side; rotate 180° midway through if your hot spot is significant. Pellet grill: Fire pot and deflector send heat up from below; run fat cap down and position the butt over the hottest zone for even rendering. Kamado/ceramic: With a heat deflector, heat still rises from below; run fat cap down, use a drip pan to keep airflow clean, and aim for 250–275°F (121–135°C). Kettle (charcoal) using the snake or two-zone: Place the butt on the indirect side with the fat cap facing the coal side (toward the heat); if heat is mostly below, go cap down. Drum/UDS: Heat is directly below; always run fat cap down. Consider a diffuser or a sacrificial pizza pan to cut radiant blast. Gas/electric/gravity-fed cabinets: Heat below with mild convection; cap down is reliable. If your cabinet has a pronounced side hot spot, face the cap toward that side.

Trim and Prep the Cap

Square the butt and trim the fat cap to 1/8–1/4 in (3–6 mm). Remove any loose, waxy fat and silverskin to expose meat for seasoning. A tidy, even cap protects without preventing bark. Dry the surface thoroughly with paper towels before seasoning; moisture on the surface delays browning.

Wood Choice and Smoke Profile

For a balanced, regionally familiar profile, burn post oak with a hickory accent (Texas and Carolinas friendly). Add a touch of apple or cherry if you prefer a sweeter edge on pork. Keep the fire clean with thin blue smoke—avoid smoldering, which can deposit bitter creosote and darken the bark prematurely.

Cook Plan: Temps, Wrap, and Rest

Season and set your pit to 250°F (121°C). Place the butt with the fat cap toward the heat (usually down). Cook until color is a deep red-brown and the bark doesn’t rub off easily—typically 4–6 hours, often when internal temp reads 160–175°F (71–79°C) and the stall begins. If the bark is where you want it, wrap tightly in unwaxed butcher paper (better bark) or foil (faster finish). Continue cooking until probe-tender at 200–205°F (93–96°C)—aim more for feel than a specific number. Vent steam for 5 minutes, then rest wrapped in a Cambro/cooler with towels for 1–2 hours, or hot-hold at 145–160°F (63–71°C) for up to 4 hours.

Doneness Checks That Matter

Use a thin probe or skewer in multiple spots; it should slide in with minimal resistance, like warm butter. The shoulder blade bone should wiggle freely and pull out cleanly. If it feels tight at 198°F (92°C), keep cooking; if it feels tight at 205°F (96°C), give it more time or extend the rest. Don’t chase a number—chase tenderness.

Serving and Regional Finishes

Rested, unwrap and reserve juices. Pull by hand or with claws, mixing in rendered juices. For Carolina leanings, splash with a light vinegar sauce (apple cider vinegar, black pepper, crushed red pepper, a touch of sugar) to balance richness. For Texas, keep it simple: salt, pepper, and the meat’s own juices. Kansas City style leans sweeter; add a molasses-forward sauce on the side, not on the pit.

Food Safety Essentials

Handle raw pork with separate boards and tools; wash hands and sanitize surfaces. Keep the butt refrigerated at or below 40°F (4°C) until you season and load the pit. During the cook, avoid extended time between 40–130°F (4–54°C). Hot-hold finished pork above 140°F (60°C). Cool leftovers in shallow containers to 40°F (4°C) within 4 hours. Refrigerate 3–4 days, or freeze for 2–3 months. Reheat leftovers to 165°F (74°C) before serving.

Common Pitfalls and Fixes

Washed-off bark: Usually fat cap up or excessive spritz—turn cap toward heat and spritz lightly only after color sets. Burnt bottom: Radiant blast from below—cap down, add a diffuser or raise the grate. Grease fires on pellets or kettles: Keep the drip path clean and use a pan; don’t overload with fat trimmings. Dry pork: Undercendered collagen or rushed rest—cook until truly probe-tender and rest properly. Bland meat: Under-salted—season by weight and apply evenly to all surfaces.

Quick Reference Recap

Offset: cap down, toward firebox; rotate. Pellet: cap down. Kamado: cap down with deflector. Kettle: cap toward coals (often down). Drum/UDS: cap down, consider diffuser. Cabinets (gas/electric/gravity-fed): cap down; face the cap toward any obvious hot spot.

Notes

• Trim the fat cap to 1/8–1/4 in (3–6 mm) so it protects without smothering bark.
• Place the fat cap toward the heat source; on most pits that means cap down.
• Wrap when bark is set and internal is ~160–175°F (71–79°C).
• Doneness is probe-tender, typically 200–205°F (93–96°C); don’t chase a number.
• Rest wrapped 1–2 hours; safe hot-hold is 145–160°F (63–71°C) up to 4 hours.
• Keep finished pork above 140°F (60°C) for serving; cool leftovers to 40°F (4°C) within 4 hours and reheat to 165°F (74°C).
• Use clean, thin blue smoke; avoid smoldering wood and heavy white smoke.