I decided to smoke a pork shoulder for a poker party I'm having this weekend and the piece of meat I bought has butcher's netting on it. Wondering if it should be removed permanently or if I should use it to keep the shoulders together in the smoker. I'm leaning on putting the meat back in the netting after I put the rub on, leaving the fat cap facing out. I'd welcome any and all opinions. This is my first smoke with Jeff's rub too. Getting real excited about that! Also doing chicken wings in the smoker too. Did it on Labor Day and they were a hit. Q-View to come when I pull everything out.