I am smoking a bunch of meat this Sat for a big cook out / birthday bash. I am cooking pork butts, beef shoulder clod, wild pork, turkey breast, wild turkey, and deer. Some of it Ithought about holding in a liquid for serving. The deer and wild pork in particular. I thought about using a beef stock mixed with little bbq sauce and maybe a little brown sugar. It would be a very thin liquid poured over the top of the meat in the serving pan. not enough to completely cover just to keep some moisture in with it. I am cooking part on Friday and the rest on Sat. The Beef shoulder will cook about 20 hrs between both days. Anyone ever use any type of Auju or other liquids for meat to rest in? Is there something else that would be better for this?