I love making pulled pork on my traeger. I usually smoke for 3 hours at 225 and then foil pan it with loose tin foil over too at 250 for another 3 hours. Turns out nice and juicy. The problem is that, at least for my tastes, smoothering the finished product in rich, sweet bbq sauce takes away from the natural smokyness and often times overpowers the entire flavor profile. Does anyone on here use a finishing sauce that could emphasize the juicyness and impart additional flavor without being too overpowering?