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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-02-2012, 08:02 PM   #1
grilling24x7
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Default High Sugar in rub and injection - black bark- am I the problem?

So I complained a while ago here about not liking sugar in rubs and injections because the bark turned so black, almost shiny, for pulled pork and brisket that I did. (pork was on top grate brisket was on bottom)

Then last night on BBQ Pitmasters I see people injecting like crazy with apple juice and all sorts of sugar stuff.

Does anyone know what I mean when I say that a sugary rub or injection will put a blacker bark on the meats? Or am I doing something wrong with smoke intensity and duration?

The last pork shoulder I did tasted amazing (it was injected) but the bark was just too black.

The best pic I have to show the black is within the pulled pork. It was great, as I said, but the bark was too black IMO.



I get concerned because I want to do briskets on the bottom grate but I don't want them this black.

Should I stick with my protest of sugar or what?

John
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Unread 07-02-2012, 08:05 PM   #2
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What temp are you cooking at? What does the bark taste like?
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Unread 07-02-2012, 08:06 PM   #3
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Yep, temperature and taste are the key indicators. I use at least a small amount of sugar in all of my rubs and don't get a dark, black, shiny bark.
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Unread 07-02-2012, 08:07 PM   #4
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Quote:
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What temp are you cooking at? What does the bark taste like?
Standard 250, give or take a fluctuation or two. Pork shoulder cooked to the 190ish range. Nothing out of the ordinary.

I don't recall it tasting bad at all. It seemed normal tasting but it just looked burnt.

When I drop the sugar from the rub/injection it's totally not black.

Then I see the guys on TV injecting with sugar and they don't have the black?!
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Unread 07-02-2012, 08:07 PM   #5
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My rub has a lot of sugar and I keep the temp between 250 -270 to prevent the sugar from burning. I also inject with apple juice.

Someone recently posted that they have been to 290 without burning the sugar.



That would be my opinion
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Unread 07-02-2012, 08:07 PM   #6
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Also, I used that Apple Juice and sugar injection (chris lilly's). So I think it was high in sugar.
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Unread 07-02-2012, 08:13 PM   #7
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Do you foil ur meat?
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Unread 07-02-2012, 08:16 PM   #8
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Quote:
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Do you foil ur meat?
No I don't
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Unread 07-02-2012, 08:21 PM   #9
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My Rub also has alot of sugar in it.




This was from this past weekend, I did foil at 150*
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Unread 07-02-2012, 08:43 PM   #10
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I use to not foil and I always got dark bark.... Try foiling @ 160*.
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Unread 07-02-2012, 08:47 PM   #11
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One way of not getting the bark to dark is to foil when you get the bark the color you want. Try it and see if that helps.
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Unread 07-02-2012, 08:56 PM   #12
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I use Turbinado sugar aka Raw sugar. It does not burn as readily as refined sugar.
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Last edited by Toast; 07-02-2012 at 09:36 PM.. Reason: spelelin
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Unread 07-02-2012, 09:01 PM   #13
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Quote:
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I use Turbinado sugar aka Raw sugar. It does now burn as readily as refined sugar.

I assume part of the problem is the apple juice, though.
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Unread 07-02-2012, 09:22 PM   #14
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Believe it or not, bbq should be dark colored, not that red crap on Pitmasters.

Its not your sugar or juice, its your fire. What are you smoking with?
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Unread 07-02-2012, 09:27 PM   #15
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To the untrained eye, bark can be just plain ugly. People think its burnt, because they don't understand the process.

Some of the best Q I have ever had looked like hell but tasted like heaven :thumbup:

By any chance do you soak your wood before putting it on the coals? That can cause dark bark.
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