Fat Side Up?

Cooking Butts When it comes to pork butts or shoulders, I’ve always cooked them fat side up.  If the butts have a “fat cap” (section of outer skin with a thick layer of fat), I remove it. I also take off any other thick deposits because this type fat just won’t render and it blocks the flavors from penetrating the meat. After the meat is trimmed properly, it gets seasoned and injected; then it’s ready for the smoker.  This takes me to my topic this week: Do I cook the meat Fat Side Up or Down? When we cook butts, …