So I am all set to smoke tomorrow since it went up to 72 here today and tomorrow shouldn't be much different. Based on some comments by you good people I decided to go with a bone-in butt for my first PP attempt. I am good on seasoning, smoking, wood, all that stuff I know what I want to attempt but my question is about trimming the fat. The biggest butt I was able to get without going for a picnic was 5lbs. Do you trim some of the fat before smoking it? I was going to because, well because there is quite a good amount with skin and all. Any suggestions would be great. p.s I am also smoking some armadillo eggs with pepper shooters and wrapping them in sweet Italian sausage. Some andouille sausage, some locally made Serra brand provolone, pepper and onion sausage and maybe a fattie, not sure on that one but I'll probably throw something together, no reason not to smoke a fattie, right?