I don't think it really matters all that much, but I do mine fat side down for the first hr amd a half then flip fat side up the rest of the cook. My theory is that it helps the fat heat up and start to render quicker while down, then bastes the meat while fat side up the remainder of the cook
Either way, John. The fat juice does NOT run down and penetrate into the meat. It will simply run off the sides.
This. I prefer it down to drip away instead of running down the outside and protect the meat for the occasional spike in temps when I add a stick or two.
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