Chad-Burnt to a T
TVWBB Super Fan
Well lots of the up vs down folks it depends on the cooker they're using. Most pros I listen to do it both ways, but in regards to their individual smokers. They put the fat cap up if their smoker has the heat source up above and down if that is where the heat source is coming from. It depends on the flow of heat and what you have to control it. A person with an offset will have different needs then a guy using a bullet. If you have a way you think is best use it, but you may find a better way then what you actually do. Even with a water pan it has been said it's best to go fat down in a wsm the other positive for doing so is it wont stick to the grate so it won't kill the bark. Collagen breaking down is what you need has nothing to do with fat. The fat doesn't soak in nor would you want it to. It runs off like water on a ducks back. This is no different then some wrapping some not, some spritz some don't, some use apple cider vinegar, some use apple juice some paper some foil some go naked etc etc.