When making corned beef in a slow cooker should I put the fatty side up or down?

I cook it with the fat side up; and I cut quite a bit of the fat off, too, before putting it in. There's no benefit in cooking it with a lot of fat on it, as long as you leave a layer that's about 1/4 inch thick, all over. Makes me hungry thinking about it! And you remind me that I should probably plan to cook one in the near future, when my sons (always hungry, and who love corned beef) are home from college next week!! ;o)