Fat side up or down?

[nratt]

For Boston Butt, fat side up, down, or does it matter?

[EdF]

I point the fatty part towards the heat source. But I also trim pretty aggressively.

[DWCowles]

When doing pork butt on the Lang I put the fat side down to protect the meat from the heat also with the fat side up it can wash off some of the rub as it melts and run down the sides.

[Mr. Bones]

I'm also down with fat side down, fwiw...

[FlaBouy]

Consider the fat cap the shock absorber... They work best under the load.

[HouseHomey]

I'm a fat side up kinda of guy. Then I pick at the fat through the cook and reapply the love. Kinda like sunscreen. I'm not a heavy bark guy so it's all good.

[Pirate Scott]

I have Done Both, I saw no noticeable difference.

[6th Borough BBQ]

On my Lang, I start mine fat side down and turn it over after a few hours. It creates a great looking bark on the bottom with the imprint of the gates. After a few hours I turn it over to fat side up to finish it off.

[dave_trimble]

I pretty much trim all of the fat off, so it doesn't really matter. But I think I usually have the once-fat-side up.

[Hulagn1971]

I trim it down as well, whatever is left goes fat side down on my WSM.

[HouseHomey]

Story of my life. i never trimmed the fat.

[Nate]

Welcome from Indiana!

I trim it back a lot but typically go cap down to act as barrier against the heat. Plus the fat sizzling back up creates a unique flavor.

[Jerod Broussard]

No fat left on mine. I also trim out that thick membrane.

[Powersmoke_80]

I trim pretty aggressively for mobark!

[Henrik]

I’m with@EdF and DWCowles on this one: fat cap towards heat source.