I wanted to inquire about using honey on pork. I typically use butter as a base to help the rub stick and then add brown sugar later to give it the sweet and build bark. I am hoping that honey may be able to do both. The couple of questions I have are, when is the best time to use honey? By this I mean, should I add it to help the rub stick instead of the butter or is it best added over top of the rub like I have been using brown sugar? Will either way have hindrance of rub or smoke getting into the meat?