B3 my advice to you is bbq is all about temperature control. Two things are a must. You have to know the temp of your cooker and you have to know the temp of the product your cooking at all times. Take your pork butt or shoulder. It has to get to an internal temp. of at least 195 or so before it will pull same goes for brisket. As for rubs and sauces well that there is a personal thing. Nobody here knows what you like but you so good luck and feel free to ask all the questions you have to. We're all here for ya.
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