re: Best BBQ sauce?

The national brands are only for those who need serious glucose infusions. Regionals like Jack Miller are what I use when I run out of my homemade. I have tried a lot of the regionals, some are worse than the big guys, some are incredibly good.

I use Claude's, which is a thin vinegary type with no sugar at all, for long oven roasting of briskets and Boston butts. Since it has no sugar you don't get the burned black caramel, I add sweeteness to the au jus when finishing.