I agree with the 165 temp and I like to use cherry. Also, I personally like it with White BBQ sauce.
Big Bob Gibson’s original Bar-B-Que white sauce
Makes 4 cups
2 cups mayonnaise
1 cup distilled white vinegar
1/2 cup apple juice
2 tsp. prepared horseradish
2 tsp. ground black pepper
2 tsp. fresh lemon juice
1 tsp. salt
1/2 tsp. cayenne pepper
In a large mixing bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to two weeks.
And as I have written here before, I make the sauce without the mayo and add it just before eating. That allows me to keep it in the fridge much longer.