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I foil with juice for the 2nd 2 stage, and than the last hour out of the foil is when I baste or glaze mine. I do not like them saucy, so I do not add any sauce or any glaze after they are out of the smoker.
My typical glaze has enough sugar in it that it carmalizes nicely and makes them tacky or sticky, not sloppy and saucy!
Haven't done BB but for spares after the smoking and foiling, I throw them on the grill with a light glaze of sauce - only long enough to set the sauce.