i am doing about 50lbs of butts. Usually do not have any issues with moisture but i would like to get some thoughts on a 'topping' sauce or otherwise some moisture adder i can pour over the meat after pulling to ensure everything is just dripping. I seem to recall making an apple juice product before but ended up just tasting like diluted BBQ sauce. I want something that will compliment the meat. Also, i wanted to see how long you guys typically rest your pork before pulling? i do not want to lose all the moisture. I was thinking 1 hr. i have not decided if I should pull it all or pull only as needed and try to keep warm. decisions.. i plan to shoot in the 195-205 internal temp range depending on how they act.