I use sugar for two different and rather specific uses. One is for the obvious taste it can give meat. This is most important when I am doing a butt or chicken, where the sweetness can really complement the meat. I find the sugar can perk up the natural sweetness of the pork
I also add a little, and I mean, less than 5% of the total weight of sugar to beef rub. I do not want to taste the sugar at all, it is there for the chemical property is brings in assisting in creating a pellicle on the meat, which I believe aids if moisture, texture and bark. But, it is meant to have no flavor impact at all.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."