I picked up a big long boneless pork loin tonight, with intentions of smoking it on my WSM 18 over cherry wood and charcoal. I had not planned on stuffing this roast, just outside rub, injection of some type, and smoke away. Do I need to trim off the fat cap? I thought about using Cavendar's as the rub, apple cider and butter as the injection. Any thoughts or suggestions are appreciated and welcomed! This is the first smoking I have been able to do since I got my knee replaced a few weeks ago, and this is a gift for my Mom and Stepdad for their help. I want to do it right. Thanks, Jim