decided to make me a big batch of sweet spicy rub. 2 lbs brown sugar and several oz of varius spices later, cant give out my seceret recipie lol, i made a large batch for trial. i had just returned from sams with a whole pork loin i got for $1.58 a lb. so i cut it into 1/3s. 1 third im curing a caniadian bacon. other i cut into butterfly chops and one went to the test table. i coated it with the rub and also a few boneless chicken breasts as well. i smoked them on the brinkman horizontal with charcoal and hickory wood. also had 2 bell peppers stuffed with chedder cheese and a mix of spanish rice and diced tomatoes and green chilis. topped with cheese as well. after a couple hrs of cooking i added the peppers and bird breast. after the loin was on a couple hrs at 250 i added the chicken and peppers and continued at 275ish for another 2 1/2 hrs till pork was 160. man it was a treat. the lion was bursting with juices and the bark was just as sweet and tangy as could be. wife and i loved it. chicken was a success too. i like the rub and will use it for a base for a perfect blend. served with grilled asparagus with butter and kosher salt and bakery bread thick cut and buttered. with 0 cal spray butter though. the chicken i added a lil BBQ and horseradish sauce to it. but the pork. NO WAY! only a few table spoons of its own juices on it. i couldnt ruin that flavor with sauces. just would have covered that natural flavor to much. YUMMY> had leftovers last night.