Originally Posted by Neonnblack
Being from the west, sauce is on pretty much all bbq, and i prefer sauce on mine (light, they wont be swimming in it) and my all time favorite sauce right now is SBR brown sugar and hickory.
"Light", as in a bit of liquid seasoning....NOT
like you're tossing it all in a crockpot of sauce.
Bingo, that's it right there. There's nothing wrong with a little "post processing*" of the meat as long as you're not making sauce flavored meat.
*To use a term from the photography industry