I'm a bit confused by whether or not meat should be smoked fat up or fat down. Or does it really matter which way its starts since I should be turning it (or should you turn it?). Thank you for your insight.
I cook all my briskets and butts fat side down. I trim almost nothing off of them. I guess if I was cooking on an offset where the heat was primarily from the top, I'd re-evaluate this, but on a WSM I'd always cook fat down.