Hi all, new here. Thanks in advance. Any ideas on ingredients to brine up a butt with "sauce" flavors prior to smoking? A lot of storebought sauces cover the smoky flavor imparted by the wood. I'd like to do most of the flavoring with a good 72 hour soak if possible. I'm still kind of new to smoking. I used to do Crock Pot butts for sandwiches before I got my smoker. It is a shame to dedicate the effort to smoking meat to cover it with a lot of sauce, even if its homemade. I'd like to follow the "taste-it-before-you-add-anything" rule to what I put on the smoker if I can pull it off.