Doing some turkey in the MES today and thought I would get some advice. My girlfriend wants me to sauce half of them, at what point should that go on? Brined them for about 18 hours in: Water Kosher Salt Sugar Tony Chachere's Cajun Seasoning Onion Powder Garlic Powder Rinsed them well then soaked another 30 mins in fresh water while I got the smoker going. Sprinkled lightly with Tony Chachere's Cajun Seasoning before throwing them on. I have the temp holding right around 235 right now. Just not sure how close to the end to throw the sauce to them. Forgot to snap a pic before I put them in so I snapped one of them laying there looking smoky.