Fat up or down??

[rb]

Up, but what the heck do I know

[bassin_man]

I cut it off as it serves no purpose

This. Most good pork butts should have enough internal fat to keep it moist and you can’t render the fat cap all the way down. I would rather cut it off and get that additional bark on the pork butt.

[LgMouthGambler]

Face down, A$$ up, thats the way we like to.........cook?

[joebw]

This. Most good pork butts should have enough internal fat to keep it moist and you can’t render the fat cap all the way down. I would rather cut it off and get that additional bark on the pork butt.

Yep!..or I cook fat down at start to cook some of the fat away.

Plenty of fat in the meat. Less greasy if you trim the fat or cook fat side down.

[Big Orange Basser]

Whatever you do don't start down and flip it over at any point. The rendering of the fat will cause the butt to cool off and stall. For that reason I just cook with it down.

Every time I do a butt it stalls at about 160 for 2-3 hours. From what I have read, this should happen to break down the tissue. Once I start it, the lid never opens on my egg.