I tried a new recipe in that Cool Smoke BBQ book. It used a mustard sauce that was a modernized version of a Carolina BBQ sauce from the 1700's. I did a second slab but finished it with a tomato based sauce. Neither one was a winner in my opinion. The rub was too salty and they were over-cooked. Oh well, you can't hit a home run every time you step up to bat. This one wasn't even a base hit. The mustard sauce was good but got old after the first bite. If you lived in a time when tomatoes weren't generally eaten, it was probably what everyone expected. I will try it on some chicken and see how that turns out.
