The meat, I always use a fuller packer, but it is more about your cooker size?
Clean, dry, trim or not to trim, that is the question.
If leaving the fat, Fat size up (free biasing) or down (so it doesn’t wash off the rub)?
The rub, store bought or homemade? The glue for it to stick to the meat or not? How soon to apply it before the smoke? Injection?
The smoke! Smoker temp, wood choices and estimated duration of the cycle? Foil or no foil?
Rest time, slicing or pulling?
Suggesting Cooking temp 225 degrees, duration approximately 1.5 hours/#, Cook to approx. 175 degrees, foil to 190 degrees, bag and tag 1 or 2 hours use a toothpick to test doneness (approx. 203 degrees). Pull and allow to cool/rest at least 45 mins. Before attempting to carve.
My perfrence is no triming, fat side up, rub about 4 hours before cooking using no paste and then again before putting on the smoker, I only marinade when oven cooking, never had a need to inject although I understand in competition cooking its sometimes popular, but then you are cooking for someone's profile and not my own.
Everything else is personal preference and some preferences do affect cooking times.
You might also benifit by reading Ms. Alesia's hot and fast approach.
http://www.smokingmeatforums.com/t/145777/had-to-smoke-it-hot-and-fast-brisket-point
Whatever you do, have fun and enjoy the smoke!