Fat cap up or down and why?

[Beerlord]

Subject line says it all.
Go!

 

[Mastertech59]

The way these grills cook is by convection so it really doesn't matter. I try to trim as much fat off as possible.

 

[sandyut]

Cap Down. but this is a highly debated topic. I believe the "fat bastes the meat" with fat up is a myth. fat down protects the meat from the heat underneath

 

[Greg Jones]

In a stick burner, you want the fat cap facing the source of the heat to help protect it. As @Mastertech59 mentioned, that’s really not a concern in a pellet grill. There are other things to consider, just the same.

You didn’t mention what you are cooking. On a brisket, fat side down. The lean side is the presentation side and I don’t want to see any grate marks or grid marks from a cooling rack. Fat side down also gives you a chance that the fat dripping on a hot drip pan may add some flavor. It’s a myth that fat cap up will somehow melt into the meat. What can happen is on a cut of meat that has a heavy does of rub, like a pork butt, the melting fat can put runs into your rub. So I suppose I pretty much stick with fat cap down, regardless of what I’m cooking.

Edited to add @sandyut posted before I hit the submit button, but I’ll leave what I wrote as-is.

 

[C. Keeper]

I like the fat cap down, not for heat reasons but I can spritz or season the meat, not the fat.

 

[Gonefishin]

If you are talking Pork Butt then I do both. Was doing just cap down but it keeps getting stuck to the grates so I started flipping it half way to done, then again half way again.

 

[Buckeye1]

The way these grills cook is by convection so it really doesn't matter. I try to trim as much fat off as possible.

This has been my method on pork shoulders lately. Easy when time to pull the pork.