Has anyone tried substituting erythritol for brown sugar in some of the rub, brine or burnt ends recipes? I use erythritol in many other recipes but am not sure how it would work during brining or smoking processes.
My wife stole my rub! She made her healthy style meatballs with half 99% Extra Lean Ground Turkey and half 96% Lean Ground Beef. She mixed in carrots, zucchini, pork rinds (lower carb binder) and my beef rub. Delicious and low carb. She also said they are only 1 WW Freestyle point each.