Fat side down if you leave 1/4 inch of fat..its not bs. Either way will get good bark , but there's more to it.. ol timers will say fat side up as if pellet grills have been around for 50 years. Unlike offsets which have plenty of airflow, pellet grills get direct heat from below. The key is to get as much smoke flavor while also RENDERING the fat.. what i do is start cook @200 fat down for about 3 -4 hrs..then flip over fat side up the rest of the time @225, until 200 ish or probe tender. I will also move it around if I feel one side is cooking more than the other. I don't wrap until I rest. until temp comes down until 170 or about an hr resting on counter .. then I set my oven around 150ish. And wrap in foil with tallow over night... always perfect with fat rendered good bark and meat juicy. I always time it out day before around noon so I put in oven between 10pm and midnight. In the morning ill throw in cooler still wrapped in foil put a towel for insulation, there it will stay hot for about 4-6 hrs until we are ready to slice n serve depending on where we are going or lunch time.. you could also slice up for breakfast if you wanted since its plenty rested. Most people should plan on how they rest more. Smoking the whole way and wrapping at the end is goldies method. Good even trim is also key, save fat for tallow, save trimmed meat for ground beef for whatever.
