well since ya asked, and actually tried it yourself( I am flattered) here is a pick, and a quick comment/observation.
The fatcap contraversy, has always puzzled me, so I tried a few different experiments. The scoring seen above is done before the rub, and the cuts go through both the false cap, and the bottom cap. Then the rub is applied and worked into the cracks and crevis's, and wrapped in celophane and refrigerated overnite. Taken out of the chill first thing in the am, and allowed to warm up a bit(1-2 hrs) while the wood burns down to coals, and temps stabilize a bit. They go on cap up, and are smoked over wood splits untill they reach 170-175, then foiled and cooked over wood for additional time until the 200-205 internal is reached. Then they are refoiled, and allowed to rest in coolers for 1-3 hrs. I have found that this technique works very well for me and my kind of smoker. If I was still using my charbroils silver to do these butts, I would probably not cook them cap up.