Sauce or no
When a piece of meat has spent nearly a full day soaking up smoke, tended with the level of care typically reserved for infants, it can be seen as an insult to douse it in sauce. That said, just like in the case of rubs, the pairing of a flavorful sauce is one of the primary ways a pitmaster can distinguish their meat and honor regional differences.
From the heavy tomato and vinegar flavors of Texas sauce that brings out the natural savoriness of beef, to the mustard and apple cider South Carolina sauce that wets chopped pork, to the sweet brown sugar twang of Memphis sauces, every region has their own signature, but home pitmasters can use almost anything in the pantry to add unique flavors like coffee or fruit to their ‘cue. Or try one of these incredibly flavorful bottled sauces.