Doing my first pork butt smoke today. This is my time to smoke, third actual cook on my new smoker/grill. Smoked wings a few days ago, then cooked some of the best steak I've ever made last night over the coals. Looking forward to some pulled pork! Here's the pic of the meat going on the grill about 18 minutes ago. Since I'm new at this I may have a few questions along the way. Can someone explain finishing sauce for me? Is this different than BBQ sauce that might be used on a sandwich?