Fat side up or Down

[EricD]

@HoosierKettle   I just did this on the 4th.   Smoked a butt on the bottom grate and 2 racks of St. Louis spares on the top.  I let the ribs drip on the butt, and the butt drip into an empty water pan.  I thought it came out awesome!   The whole cook you could hear the fat drip and sizzle in the pan.  I knew it was adding flavor, but truthfully couldn't tell in the finished product.
The pan was a huge PITA to clean.
I trimmed fat cap down, and don't usually pay attention to orientation (ie up or down) when I put it on the grill.

[hawgheaven]

I start out with fat cap up, get to 150-160 or so IT, flip, then into a disposable aluminum pan to finish. Defat the juices and mix into the pork while pulling. Works for me.

[Darko]

I always do fat up

[Big Dawg]

I start out with fat cap up, get to 150-160 or so IT, flip, then into a disposable aluminum pan to finish. Defat the juices and mix into the pork while pulling. Works for me.

I do the same thing . . . I call it "Pig Jelly."





BD

[Josh G]

I have always gone fat up.  I will try down next time.