Bringing an old thread back.
Here's a great series on BBQ'ing from Aaron Franklin (of Franklin of Austin, TX fame). Good info. I am down with the "just S&P" for seasoning to let the meat shine through (I do add a bit of paprika, garlic, onion depending on the meat, cut, etc).
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That's the PBS site, but google him for youtube and you'll find more. Great info on the basics.