Pork Butts: fat side up or down???

Eggo Pacifico

It was recommended to me to low & slow pork shoulders fat side down to keep the meat from drying out.
I’ve only done it once with w/ the fat side up.

How many people here place their pork shoulders:

1) Fat side up?
2) Fat side down?
3) Fat side up, then flip over to fat side down?
4) Fat side down, then flip over to fat side up?
5) Don’t remember, but it turned out fine?

Unknown

How about:

6) Whichever way it lands because it doesn't matter
7) You cut the mother hugger off to get more of that sweet pork shoulder bark.

I choose 7.

Woodbutcher

You received good information. I think it will turn out good either way but I do mine fat side down. The fat rendering will "wash" a lot of the rub off if the fat is up. When the butt is done the fat sticks to the grid with a little meat which is great to eat on the way to the kitchen.

gdenby

Before I start my butts, or ribs, or whatever, I paint oil on all exposed flesh, and then rub. Everything is pretty much coated in fat.

However, for butts, fat side up works for me.

AZRP

I go with the fat down, I'd rather the fat stuck to the grid than good bark. -RP

fishlessman

ive cooked plenty with no fat cap, more bark is what im looking for and i like some crunch on the exterior

jeffinsgf

I've been doing my fat cap down, but I'm intrigued by the idea of trimming it off completely. Might try that next -- thanks to those that mentioned it!

highpress

as title states, i go fat side down.