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You could actually store at room temp - safety-wise. But quality will suffer over time. The vinegar and lime juice thwart bacteria. The salt does too. You can also freeze. Vacuum packing is best if going this route. I never can or otherwise heat-process sauces like this, preferring...

About the cheapest for supplies: Butcher-Packer.

You're welcome!

Searing at the end is preferable. When to start that depends on finish desired. You can finish in a 500 oven but that takes longer than simply going direct. If you remove the roast on its grate from the smoker then remove the center section (carefully), you can simply drop the grate down to...

Can't see from the pics what thickness and weight the flats are. They look to be rather trimmed, or perhaps overtrimmed. Time depends on the above - and, importantly, cook temp. For flats, irrespective of the above, I would suggest foiling when they hit 160 internal, then cook to tender in...

Correct. Caramelization occurs ~320˚, burning ~350˚.

No impact if cooked as a roast. You can use the meat in any way you'd use 'roast beef' - sandwiches (the "French Dip" is made with sliced rib roast), slivered or chopped and tossed with pasta, scrambled into eggs, used in tacos or the like, etc.

No need to use egg white. I've never bothered. Use a little fat - butter or oil (I prefer the former) - and either do them in a nonstick on the stove or in the oven.

It will take a bit longer to get up to temp, probably, as four butts are more massive than one or two, but overall it will take the same time as one or two - which, again, depends on actual smoking temps. Or raise the temp, shorten the time.

With a WSM or kettle, I often like to smoke meat first, then stick it in the pot (I use a CI one in the kettle or WSM) with aromatics, vegetables, fruits, whatever, to finish cooking - braising at this point - back in the cooker. Here is one in which I seared the chuck in the CI pot first, on...

It always depends on cooker temps. Time will be less if temps are higher.

Cooking at low temps results in a finish that is more even end-to-end, sides-to-center, i.e., for example, medium-rare throughout. One can cook to, say, 125˚, as you note (or bit higher if desired), and then sear to finish. I prefer a more direct route, by, say, dropping the meat grate directly...

Ditto. Or longer.

Rinsing and soaking are not the same things. Rinsing after dry curing is necessary to rid the belly of surface cure. Soaking, i.e., immersing the belly in water for a period of time, often changing the water once or twice in the process, helps to lessen saltiness. Brine cured belly does not...

Rinsing and soaking are not the same things. Rinsing after dry curing is necessary to rid the belly of surface cure. Soaking, i.e., immersing the belly in water for a period of time, often changing the water once or twice in the process, helps to lessen saltiness. Brine cured belly does not...

Note that at typical barbecue temps sugar has no chance of burning anyway, so that rationale doesn't really hold. Turbinado is useful if you want larger grains (not so much for rubs in this regard; other stuff though). And it tends not to clump like typical brown sugar.

No impact.

Usually several weeks to several months, depending on the cheese (its moisture content), whether any cross contamination occured and the seal. You can extend by freezing.

They are the same. A prime rib roast used to be a Prime rib roast, i.e., it was a standing rib roast of Prime grade. These days the terms are interchangeable - and it can be difficult to get a rib roast of Prime grade. A rib roast of Choice suffices.

If halved they really shouldn't take much more than 10-12 hours, tops, at that temp. You can always cook 25-50 degrees hotter and shorten cooking time. Results aren't different as long as you cook to tender.