Pork Shoulder in Smoker Skin Up it Down

[Keen]

I have done both ways. I was thinking I should start skin down to allow the fat to render for half the time and pour down and then skin up the remainder time.

What is recommended?

 

[SmokinVOLfan]

I personally do fat side down on butts the whole cook and put a foil pan beneath it to catch all of the drippings aka liquid pork gold. Never had issues with pork being dry or what not doing it this way.

 

[JC in GB]

I have done it both ways and really haven't seen a significant difference.

 

[chilerelleno]

Skin down.

 

[chopsaw]

Fat cap up .

 

[smokerjim]

I usually put fat down to help protect meat. don't know if it really does anything but that's my reasoning. I never put the fat side up so I really can't say which way is better. you'll have to try it both ways and see what you like better.