Originally Posted by Mahoney86
I trip as much fat as possible off the butt and leave about 1/4" fat cap on it. Then in the cooker fat side up. Works for me and I like the bark it makes. Now get to cooking and post up some pics!
Me too except I cut off as much fat as possible so that the rub contacts the meat. There is so much fat marveling in a butt I don't see how you could ever dry one out.
Also, it makes for less fat to remove and toss when pulling.
Only way for op to find the best answer is cook 2 side-by-side, one up & one down and see if you notice a difference.