Some of you have had the chance to eat my pulled pork along with my special secret barbecue sauce. What's so secret? Well, it's made specifically to go with pulled pork, a balance of sweet and sour and spicy, with the appropriate consistency to distribute itself through the pork and not sit on top or run through and soak the bottom bun. Actually, the recipe is not so secret anymore. My mom published it in her church cookbook with a brisket recipe. It's good sauce, but it really doesn't go with brisket.
I made a big batch of barbecue (pork shoulders and picnics) for my son's Eagle Scout dinner last weekend. I was low on sauce and needed a new batch. I usually use ground red pepper flakes. We were out and I substituted ground chipotle pepper. I didn't think the smokiness would detract and I thought the Scoville units should match.
It turns out the Scoville was much higher on the chipotle. The sauce was still good, just packed with an unexpected extra kick of heat.