Those are some good tips.
I'm guilty on point #1...too much seasoning - hiding the real taste of the pork.
I like the idea of applying the brown sugar as a separate layer after the rub and will try that next.
BTW, I like the Cookin' Pellets and the fact that they burn trouble free. They process thru the Daniel Boone without a hitch and give consistent results every time, regardless of the outside conditions.
