i always cook mine fat side down (i hate fat), and spray/mop every couple hours. with it fat side up, the fat just melts and runs down the sides. the conective tissue inside, and the internal fat, is what makes it juicy and tender.
I would say it depends on your smoker too, if your using charcoal id probly put the fat side down to protect the meat but in a GOSM smoker id leave the fat side up, with the smoke pot and water pan you wont get the collem of heat comming up from the burnner and moving the meat down to the bottem rack its more indirect heat then direct heat plus you get the steam from the water. so i leave the fat side up
Never could understand a meat eater that doesn't like fat !!!
I can understand trimming excess away, but it does help keep things moist and does add flavor.
You can ask my chef brother, Triple B and he will say fat side up.
...and we all know as Emeril says; "Pork fat rules"
Hay Deb, Grilled fat is good, throw the meat away and cook whats left
what i meant was the difference in a virt to horz smoker the closer the meat is to the heat sorce the fat can protect the meat from burning or drying out, since i dont have all the types of smokers i dont know exactly where a piece of meat should be put fat side down.
Youve got a ECB? throw it away
you know those things melt at 300 deg
unless you like those cute guys on the fire dept showing up on your door step