Got a quick question: do I smoke with the fat cap facing up or down please?
Remove the nasties:
Depending on the smoker/pit you can use the fat cap to protect the meat, remember there is also a fat layer called a false cap
If you plan on foiling and resting you can remove at about 195-200 for a good pull, just make sure to rest an hour prior to pulling. I used to do the cooler, towel, foil thingy, now I just place in foil rest in a pan on the counter and after a half hour tent the foil open another 30-60 minutes. The cooler trick works great if you are done earlier than expected and will stay in the safe zone for hours.
I usually remove mine as soon as it breaks 200°