I've been kind of lurking in the shadows and reading all of these great posts for a few weeks now and just trying to learn as much as I can. I'm going to take the plunge on Thursday and smoke my first Boston Butt. I will be smoking it on a Chargriller Akorn Jr. I feel like I'm ready, but I have a couple of lingering questions that I have not seen answered yet: 1. Do you all trim the fat cap off of the butt prior to smoking or leave it on and trim it off after the cook? If you leave it on, do you place the meet on the smoker with the fat cap facing up or facing down? 2. Do you all apply your rub the night before and wrap it up in the fridge overnight before smoking, or just apply your rub right before putting the meat on the smoker? 3. Do you all place the meat on the smoker right out of the fridge, or do you let it sit out and get to room temperature first? If these are answered elsewhere, please accept my apologies. Just trying to learn as much as I can so that I can get this first one right! Thanks in advance!