Re: Smoking Butt: Fat Up or Down?
I do fat cap down for a couple of reasons ... 1, if you put your rub on the meat and then put it on the grate, you will leave some behind ... 2, when you leave some behind, I like leaving fat behind instead of expensive meat (and that's less you have to worry about picking out when you're pulling it ... 3, smoke is going to be near the top, so if you have fat cap up, you're just putting smoke in the fat ... that nobody is going to eat (hopefully). Fat cap down, will get smoke more in the meat, where you want it. I've also heard some do cap down as a heat barrier ... I don't think that really matters much, but have heard that as a reason/excuse.
With that said ... I really don't understand the mustard layer as a binder. I have never had a dry butt (well ... ). These cuts are sealed in the plastic with blood and all kinds of other juices. Those things are slopping wet when you take them out. If you do inject, some will spill out leaving even more moisture. The rub will stick without mustard.