- 40 Posts. Joined 5/2008
- Location: Silverton, OR
- Points: 10
- Select All Posts By This User
I could be wrong and I am pretty new at this, but...
It sounds like to me that the fat down method is for vertical
smokers or for smokers that may cause the bottom of the meat to
come in contact with fire.
I have seared the meat first, set the meat in fat side up and fat side down.
It seems to be a matter of preferance. Now if somebody has an absolute,
old-school or traditional way of doing it, I'm all ears.