I use light brown sugar, salt, coarse black pepper, ground mustard, garlic powder, onion powder, and basil. Just get you a couple of those oven thermos and you can know the sweet spot. You can also coat your meat with olive oil or peanut oil prior to rubbing too. I still have my money on a bad thermometer or hot spot. I'f do a baste I don't do it till I put it in foil. It can burn for sure if it's mostly ketchup based.
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]