My pulled pork gets served completely dry. with sauce on the side unless its for sandwiches then the sauce is mixed in. I do a smoker full of meat when i smoke cause it takes the same amount of wood or natural charcoal no mater if i do 1 roast or 4. By serving dry, i can make enchiladas, quesidalias, use the meat for numerous cassaroles, stuff it with cheese inside peppers, etc. without restricting its numerous uses with sauce. I have a good rub and it does speak for itself when served.