okay now i am confused, I am getting ready to put my pork shoulder roast on and i have always put my fat side facing down so it tenderizes the meat as it cooks. i just read a few threads on here that said to put fat side down to protect the meat in case of a temp spike? I am by no means a pro at this, as this is my 4th attempt with them getting better each time. biggest issue i am having is they just don't fall apart when i pull them. not sure if it is a temp or time thing or a little of both? my flavors are off the hook for what i am looking. one thing i have not tried is the foil wrap at 160 to finish cooking. any pros or cons on this?
thanks for reading, i would appreciate any fast advice as they are about to hit the grill.