Greetings smoking friends! I am throwing 6.07 lbs worth of chuckies on the smoker tomorrow morning. Right now they are bathing in some worschtershire and before bed I'm gonna pat them dry, rub them with SPOG. Smoking with mesquite and cherry wood at 225 until IT is 165. Then foil. (does anyone take a Chuckie to 205 with no foil???).. Then I am going to foil and take to 205. Pull them. Question is: I LOVE soflaquers finishing sauce on my pulled pork. Anyone use any type of finishing sauce on chuckies? I can't wait. This is my first Chuckie smoke. Ive mastered the pork butt and wanna try a Chuckie before I throw a brisket on the ol wsm! Thanks guys! You all have created quite the hobby for me. My wife is not real fond of my new addiction! Will post qview tomorrow!