Just did two butts on the 26er w/the Slow N Sear. For the first time, I trimmed the vast majority of the fat cap off. I let them cook to about 160º IT and they both pulled "like butta." We'll be enjoying them at the beach in two weeks.
Like I said, this is the first time I trimmed. In the past I have always cooked them fat side up. But that's just me.
BD