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When you put the butt on the grill do you put the fat down or up or doesnt it matter. Doing this for Easter on Sunday and dont really need to screw up with family here.
Big Lake, Minnesota
2X Large BGE, Stokers, Adjustable Rig
I normally trim the fat as much as I can as I don't want to loose the bark when throwing the big layer of fat when done. With that, there really isn't a fat side to put up or down but the trimmed side is up for me.
The good news here is, this is the most forgiving cook possible. I have tried fat down, fat up, & trimmed fat.
I prefer to trim the fat, cook with fat up and no hotter than 220. In my opinion... and I may be very wrong, but the longer the cook, the deeper the bark.