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I'm planning on cooking my 9lb Brisket flat low and slow, starting tonight. Planning on smoking at 200° so I can have it tomorrow for dinner. Has anyone bothered to start the cook off on Xtreme smoke for a handful of hours for deeper smoke penetration? Opinions and suggestions all welcome...

So I'm planning of smoking my first pork butt for tomorrow's dinner. Have a few questions of what does & doesn't make the most sense. 1) I am making a 9lb pork butt. Some say fat cap, some say none. I plan to cook with it on, but when it comes time to mince the meat, do you keep the fat or...