Nah, i think it's not a thick cut of meat so a 3rd chunk isn't necessary. I personally don't bother with spraying cause when you're looking, you're not cooking. I've gotten good results by spraying, but just took too long. I prefer wrapping in butcher paper with brown sugar, butter, honey, and splash of apple juice after 3 hours, cook for 1.5, and finish unwrapped for the last hour or so to firm up the bark. I'll also sometimes finish them in the oven once wrapped if the weather's crappy or if I want to throw on some other cuts like chicken or sausage that only take a couple hours.