I use quite a bit of Turbo sugar but these cooked 10 hrs, unfoiled. This is what proper bbq should like. The bark is smokey, sweet n salty, not burnt tasting at all.
YMMV.
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Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
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