1) From your experience, how much difference is there in letting the rub settle in over night vs. applying it right before the cook? Is there any significant notice there? 2) I see a lot of people here advocating a wrap with foil for a part of the cook. I have never done this...is this to intensify the tenderness? Does it lose smoke flavor? I would think it would be more steamed than bbq'd...so any comments on this would be real helpful. Thanks for any help. Appreciate it.