Bought a long silicone BBQ brush from Walmart the other day on clearance, $1 (Regularly $2.50) Using a paintbrush you eventually get you bristles in your food, yeah?
I think I was the guy who posted that about Maull's and yes that's what I grew up with. But for my own grilling I've only come to approach BBQ sauces sideways. Sometimes I use it but usually I skip it entirely. When I took up this hobby a few years ago, rubs and other seasoning aspects were too exotic to ignore.
Skipping the sauce for chicken and pork has made me think more about doneness, juiciness and so on. A cover up is a cover up, and not to say that's always what happens with sauce, but it lends itself to becoming both a doneness/juiciness crutch as well as a flavor crutch. How many BBQ restaurants make simply nasty food, mostly because they slathered on the sauce?
But I'm no purist, I'll try anything that works. And ironically enough, "mastering" BBQ application is probably something I now need to pay more attention to.