Trying to decide a few things: >When should I get it and apply the rub (how long do I want it in the fridge)? >Get the bone in for flavor or just boneless? >Is a 4 bone for 8 people good? Pulled Pork has always been my specialty so, If you could help me on a few of these questions then you can stop in for Xmas dinner. Mother in Law keeps making comments...don't make it to strong of smoke...don't dry it out...blah blah blah. I want to knock her socks off and the brother in law "chef" too. Thanks Guys!