You just opened a can of worms....this is almost as bad as talking politics or religion with a stranger. For me, I smoke mine fat cap down for several reasons...I have tried fat side up with no change in texture, flavor or end result. Fat cap up also lends to some of your rub being knocked off while on the pit. A myth from some, will be that the fat cap melts through the meat, not so...the fat cap is not where the juiciness of your end product comes from anyway, it's the internal marbling that makes the difference when it comes time to eat. I do a trim on my fat cap to get it uniform so that all the meat has a fairly uniform layer underneath (for even cooking), but I leave it pretty much intact since the other reason to cook fat side down would be to use the fat as a shield between your heat source and the meat. I cook on a reverse flow pit, so I have radiant heat coming from the plate the entire cook, if I cooked meat side down, it would seem to dry out the meat more than fat side down, I also believe that the fat cap being down will act as a bowl and hold some of the moisture and liquid that comes from the meat during the cook . If your cooking on a direct flow pit, turn the point end towards the fire box so that now the point (higher in fat content) and the fat cap are both protecting the leaner meat of the flat section. As far as the best route in an electric smoker, but I would still use the fat cap as a shield from the heat source.