I'm going to have to try this fat side down thing. I have NEVER cooked one like that and have always cooked with the fat cap on top. I cook with indirect heat about 300 +/- degrees and my thoughts behind fat cap on top was that as it cooks and the fat renders that it would baste the meat from the top down as it cooked. I've never tried one with the fat down. What is the reasoning behind it and does it change the way it cooks? I'm always looking to improve.
BBQ ADDICT and Ag Teacher