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I like to leave the fat cap on and have found for me it enhaces the flavor and keeps the pork moist. Everyone has their own ideas and ways of doing it tho....
I normally leave it on and place the fat cap side on the grate. People do it different ways and have different ideas about it but I personally feel that if its down it allows better bark formation and it provides protection for the meat in case the grate gets too hot for some reason. I suggest doing one or two then start playing with different ways of doing them until you find whats suits you the best
unless there is a bunch, I don't trim cause there's not that much on it. a ham or shoulder I would, its pretty thick and covers most of the meat not allowing smoke to penetrate.
Since you left it on, you may want to smoke it with the fat cap up, to allow the juices to flow downward adding to the moistness of the butt. Also, for future reference, if it is not a heavy fat cap, then just leave it on. Once your butt is done, to me, it is easy to pull that fat out of that moist meat. You will see what I mean. Now, I expect qview on Tuesday.
OK no matter how it turns out I am going to show it. You know I have cooked meat all of my life but never new this type of system existed...I like it..