- Watching Aaron Franklin’s videos, he just uses a rub of straight up pepper and salt, 50/50. He says he doesn’t use mustard or any other binder and has found he doesn’t need it.

- Also doesn’t advocate wrapping. Curious everyone’s thoughts if it’s possible to cook bare and not dry out the flat. I’ll be cooking fat cap up.

- top rack or bottom?

- thoughts on spritzing and how often? Is apple cider vinegar ok?

- do you put a water pan in?

- I’ve also read some people will do injections in the flat to prevent drying.

- how long do you let your meat sit in the rub before putting on the smoker