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-   -   Brown sugar with higher pit temps (http://www.bbq-brethren.com/forum/showthread.php?t=172513)

gotbags-10 10-05-2013 08:26 AM

Brown sugar with higher pit temps
 
I normally have a descent amount of brown sugar in my pork rub so I have tried to keep my temps under 250 thus far. I'm wondering if I could smoke at closer to 275? I just worry about it burning. I think the turbinado sugar would work at that temp but I just like brown sugar better. Anyone have experience with this?

HeSmellsLikeSmoke 10-05-2013 08:28 AM

Since I usually cook at 275F +, I switched to turbinado sugar for rubs a couple of years ago. I guess I'm more after the sweet than the taste since I don't notice the difference.

woodbutcher1 10-05-2013 08:44 AM

Also switched to Turbinado sugar. No more burned Molasses taste in your your mouth that you get from brown sugar.

gotbags-10 10-05-2013 08:45 AM

Looks like its time to try a turbinado butt. Will I be ok smoking at 275? That's what I smoke my briskey's at.

WineMaster 10-05-2013 08:47 AM

Do you wrap your Butts, if so, that is a perfect time to add the Brown Sugar and some honey to bring that sweet element to your Pork.


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