I have always and I mean always cooked my Butts with the fat cap up but...I'm thinking about actually trimming it off this weekend before I start. My theory being that it is already marbled well enough and doesn't need it. Will it be genius or crime? I don't like hunks of fat in my sammies so it seems like I end up losing a lot of bark as I pick through it during the pull. If I don't do this I'm going to try saving the drippings and skimming the fat off. Of course would add this balance back to the pulled pork.