-   Q-talk (
-   -   Brown sugar with higher pit temps (

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.

All times are GMT -5. The time now is 01:13 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.