<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Edmund Caro:
I purchased too very nice trimmed Boston Butts from the butcher. My butcher likes to leave a nice thick piece of fat on one side of the butt. Do you all like to trim this off or leave it be? If you leave it be, should I start the butt fat side up or down? </div></BLOCKQUOTE>
I leave all the fat on and cook fat down. If you cook meat side down most of the time the meat sticks to the grate and falls off when you remove the butt and will mess up the bark. If you do it fat side down the fat will stick and not the meat, thus leaving you with an intact butt with nice bark.
