Sunday Night Pulled Pork

[JimmyV]

On this particular cook I did fat cap down because I wasn't wrapping and wanted to protect the meat during the long cook directly on the grate.

[teesquare]

On this particular cook I did fat cap down because I wasn't wrapping and wanted to protect the meat during the long cook directly on the grate.

I have tried cooking fat cap up, down...and sideways .....no difference for me. Fire management, and the resultant air flow make the difference for me.

[hikerman]

Nice PP!
I prefer no wrap and fat cap down. Like Tim said the quality of the meat is affected by heat and air-flow more than which side is up. But i like a lot of bark and with fat cap down the rub stays up on top creating more bark. When the fat cap is up a lot of the rub melts away with the fat .

[marty22877]

Since you didnt wrap, what did you do once it was done?  Just tent it with foil for a bit?

[JimmyV]

Yep. Just tented it and let it rest for about 30 minutes.