We just got started using the butcher bbq and so far so good pork is all I have tried it on and I like it. I may change my comp recipe later and use it but not sure yet need more experimenting for consistancy.
I went to a bbq cooking class recently and learned some more, I tasted a brisket done with it and was impressed.
What I know is mix it thin with whatever water or juice etc and put in fridge and wait 24 hours before using it and it should be thin like soup. hth