Originally Posted by ncstan
I have not read Your previous post but if I run My keg that hot for a complete cook and have a rub that is high in sugar content I get a much darker product . I believe if You lower the temp about 50 degrees and or adjust Your rub You will obtain the lighter bark .
Ah ha Ok now we are getting somewhere....
I always used a KC style rub I whip up which is alot of brown sugar.. Would that do it even if it is just sprinkled over the skin but rubbed under the skin?
I was advised by many here to cook a bird around 325 to 350 instead of below 300. Go for the hotter faster approach on poultry instead of the low n slow