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It's a two sided sword with that question around here I trim but just the hard cap off and some around here trim to 1/4". I like the fat to moistin the meat as it melts and I'm a believer in fat in flavor too.
Years ago my wife decided we needed to eat only organic meat. We purchased a side of beef and a hog for the freezer. These animals must have been exercise freaks. There was no fat on the meat. At first it seemed like a good idea. However. Over time we learned to appreciate marbleing and fat caps. A lot of flavor lives there. Now we trim the hard fat cap and worry about the rest when we are pulling.
I leave it on... serves two purposes with no harm at all...
one is:
The other is if my smoker is kinda full, I put the FAT CAP DOWN to actually protect the butts from burning on the bottom while they reside on the lower racks... if I have a TEMP SPIKE then they will be ok and not get harmed...
You can always TURN them and have that fat on top to do what mballi3011 said...