Cooked a mighty fine one yesterday. No trim unless have to make it more uniform, and fat up and i have several wood i choose from, but like the milder flavored wood (most comes from the yard) myself, and i usually wrap. I normally run my smoker at about 280 or 285, that's the sweet spot on this in at home. When i wrap i'll bump the temp up. I'll spray with a mixture of juice, but depends on the meat, this in had about a 2" thick fat cap, and i didn't juice her