Never used any whiskey for a mop or sauce, myself, but like the idea. If it smells that bad, you may need to make ingredient adjustments before applying to your meat. In fact, I'd start with adding a teaspoon of your dry rub to a shot of whiskey, then add brown sugar, molasses, honey, etc, until you get it where you like the taste. It may or may not need vinegar, as well as water...again, depending on your likes and how thick you want it. Mop or finishing sauce can be much thinner than a dipping sauce. Measure everything, then work up the ratios so you can build a recipe from it to do a batch-size build.