Hello, I haven't posted in a while. Just curious, I'm sure I'm not the only Type 2 meat smoker out here. How have others adjusted their smoking to manage their Type 2? I've only been diagnosed for a bit less than a year. What are some good low sugar rubs out there? Have you tried substitutes to buns for pulled pork or brisket sandwiches? Just looking for options, it hasn't slowed my smoking down!