When I stared cooking 30 yrs ago I was all about the Kiss, then I found my self on a slippery slope trying all sorts of stupid stuff with all the snake oil
that came along. My BBQ changed but not for the better. A few yrs ago I was visiting some family in Fl while there my Cousin dropped a butt and some bones on the pit knowing I loves My "Q". I was dreading the meal he did no prep
beyond S&P. After the first bite,the light bulb got jarred and came back on. I was tasting the "Q" I grew up on the best stuff I ever ate. Upon returning home I filed the trash can with all the snake oil. .... Now I concentrate on the texture( tenderness) and the flavor that comes from the smoke and how temperature affects these things. 300 deg seems to be my magic number. Rubs are S&P, Season salt, and Montreal steak, Old bay and the Dirty Dalmatian. injections are limited to Butter( Poultry) and Canola oil(Poorly marbled select briskets) I even quit pealing my ribs. Heat and Meat K.I.S.S.all the way!!