Butt, fat up or down.

I trim much of mine off for a better bark, but I do put that side up.

+1 BGElovr

Cook different ways and see what you like. I do fat down and I don't flip. Less unusable bark.



Paul

Fat down toward the heat source. It will not absorb into the meat, so use it as a protectant. Just cut it off when done. If the fat is on top, all it does is melt around the meat, and remove some of the rub in the process. Not a big deal. That's just what I read on this forum. It made sense, so I followed procedure.

Oh yes. I use a drip pan without liquid.

fat down at begining and end of cook. you can cook fat up for a few hours in the middle to even up the color of the bark.

I have cooked them both ways but fat down is much better to me, espically if you want to do pulled pork.