Ive been searching these questions for awhile so i thought i would post a thread on what you guys do. I usually do, like some, and buy my Pork that is cryo packed with two butts from Costco or Sam's. BUT when you prep do you trim the fat or rub the pork with the fat on it?? I usually trim fat while pulling the pork after it is done smoking. BUT Ive heard like many that like doing a brisket it needs to be trimmed to allow the rub to stick (Ive never done a brisket though, still doing my homework). However, the use of a mustard or similar-of can be used to help the rub stick better.