Originally Posted by Big George's BBQ
I do mine fat side down I thing the fat helps to protect the meat and the bark looks better- no grill marks
Same way I do mine - regardless if its on the WSM, Klose, or Lang.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD