First what I've done:
I rinsed it off and then I scored the fat cap; then I injected it with Creole butter; then I covered with a Pork Rub put it in a big bowl and put it in the fridge covered with plastic wrap.
My questions are:
Do I smoke it fat side up or down?
Do I put it directly on the grill (with a drip pan) or in a disposable aluminum pan?
Anything else that could trip me up?
Thanks in advance,