Do you sauce the meat after you pull it or before putting it on the bun or no sauce or what? Any answers would be helpful. This Friday night, I am going to smoke a Brisket (1st time) 12lbs. and a Butt 9.0lbs (overnite) and put 2 slabs of spare's on in the a.m. I'll send Qview, already took pic's of seasoning the beef and pork. 1 more ? do I put the Brisket on the top grate of a WSM or the lower grate over water pan?