Well the meat has good marbling so I decided to do fat side down. This is probably going to be a long cook so I figured that by putting the fat side down the outside of the meat on the bottom won't get more done than the rest. I dunno.. lol
This will be the longest cook I've done and my second overall smoke on my Brinkman. First smoke was a 3.5lbs Tri Tip, now moving up to a 7lbs shoulder. Hope it goes well.