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concur, no brine is ever necessary for pork butts

Here is a link: http://www.instructables.com/id/Build-Your-Own-Ugly-Drum-Smoker-UDS/

I add to baked beans and also add some to the cream cheese in ABTs (bacon wrapped jalapenos)

I was thinking $1.60 lb at the commissary was high. Silly me

Everyone has their own preference. There is no right or wrong answer, just preference. I personally do fat side down toward the heat source.

250 works fine for me. You can go just SP&G (which I have used many a time), I use Billy Bones Beefmaster most of the time.

Store them inside after cooking. (let them cool down first). I put them back on after starting the coals and give them about 5 mins and then use a wire brush and then spray them with oil again, and wait about 5 minutes before putting meat on.

I am assuming you mean Loins and not tenderloins as you want to cut them into chops. I do mine around 325* (as the loins are usually pretty lean) for a bit over an hour and get an internal temp about 145-150 and let rest.

http://www.ereplacementparts.com/ash-catcher-assembly-p-1477085.html is the link right to the ash catcher assembly

Peace Love and BBQ is a very good book

I like Billy Bones: http://www.billybonesbbq.com/

I quit foiling a few years ago and have to agree. The bark is better and it is easier not foiling

Exercise is the key. And then just cut down on your portions.

I don't use a glaze, just pull it off the smoker and add cheese slices to it

If you are having problems finding plate ribs. Ask at the supermarket if they have the ribs they cut up for shortribs or Korean style ribs. They probably have them cryovaced in the back and cut them up to the short ribs and Korean style. I've been buying them this way for months now.

And it may not be done at 195*

It should be fine. If it had dropped under 140, there may have been some concern depending upon how long it fell

It all depends upon your tastes (and what your family or whoever you are cooking for). Experiment, try things that people suggest and find out what you and the people you are cooking for like. When it comes to BBQ, nothing is really set in stone.

Read myth #4: http://amazingribs.com/ The link in the myth about the science of wood is an interesting read also.

I know many like to keep them whole, then reheat and pull the day that they will be using them.