Dump the idea of sauce altogether and go with a rub.
I stared using rubs instead of sauces several years ago, and I’ve never looked back. More variety, more flavor, more spices, more everything is available as a rub.
Just recently began injecting the meat. Apple juice, sugar and liquid smoke (since I do it in the oven instead of in a smoker).
I also use a rub, but my experience is that the flavors in the rub only extend to the outside meat.