Exactly Danny,
In my 40 years of smoking I have tried way to many to count methods of rubs, injections, marinades etc. When I do my ribs and brisket tomorrow the ribs will be different. #2 son and one grandson like dry and spicy (real spicy) everybody else like sweet, spicy and wet. So I will fix them both ways. It also depends on who I am cooking for, I will use my regular rub on brisket sometimes. I still experiment, when I taste or read about a new method or flavor I usually get around to trying it. My theory is "You don't know till you try it". My wife for example, never liked Boudin, didn't want to try it had her mind made up. About two years ago when I had a bunch of different things on the smoker I cooked Boudin too, she ate a piece and asked what kind of sausage that was? I said you know the Boudin you didn't want to try Well!!!! She loves it, asked me if I was going to do some Boudin tomorrow, I'll have to make another run to the store.
Gary
