Originally Posted by 9Q1
One other suggestion is to make sure the sauce is hot. Cold sauce tends to be thick and will leave streak marks. Also for chicken, try dunking the piece and setting on a grate to let the excess fall off and then stick back in the smoker to tighten it up. This leaves a more uniform look of sauce vs the brushed on approach. Just what I do...
This is what I do for chicken as well. On ribs, I'll just use a squeeze bottle and my gloved finger to spread the glaze.