One thing I have not done many of is briskets. When serving do most serve with a sauce/gravy made with the drippings or BBQ sauce or nothing? I've read about Travis's method which would leave drippings and marinade left for a gravy but I plan on cooking it more traditional with dry rub only. I will be using a drip pan but not sure if the drippings will be usable after 12 hour cook. The last one I did was good but after I sliced it it started to dry out a little hence a sauce or something might help. Thanks for the help in advance.