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Brown sugar burning?
I am cooking a pork loin tonight. Recipe calls for brown sugar. If cooked indirect between 325 and 350 on a Kamado Joe will the sugar burn?
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I don't think it will. One thing helping you is the high moisture environment those cookers produce. Things don't burn as easy in higher humidity. Thats not to say it may not still turn dark, but it shouldn't burn.
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Switch from Reg brown sugar to Turbinado it dont burn as EZ
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275F seems to be the threshold for burning sugar with my smokers. If I'm in a hurry & have to kick the temp up I'll foil when the color is right. YMMV... Cheers!!!
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^^^^^^ what WineMaster said.
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Ok, I plan on using a drip pan as well, so they should help with moisture as well.
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I'd think your pork loin will be done by the time that brown sugar will burn.. should it burn. I wouldn't worry about it, however what WineMaster says is true, especially for longer cooks. BTW excess smoke will darken your meat and can exaggerate the caramelization color of your rub.
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Switch from sugar to Splenda it don't burn and the sweet is more pronounced.
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Should be fine.
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If you're concerned, try coconut palm sugar. It has a much higher burn temperature and the flavor is deeper and more rounded.
Eric |
There's a post I saw today where the guy was using Agave nectar as a "coating".
I've never tried it, but might be a decent sugary alternative. Unsure of its ability to resist burning, and at what temp though....?? |
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