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Old 03-06-2013, 11:30 AM   #8
Got Wood.
Join Date: 06-28-12
Location: Arlington, TN

For me, I only use the silicon brushes to put on sauce (warm/hot) that will carmelize on the meats (butts/ribs), but for putting the finishing sauce on them before turn in, I use pastry type brushes. They're very inexpensive and to me, make a difference. Again, appearance is a big part of the scoring and first impressions are everything.
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