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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-05-2013, 08:26 AM
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#1 |
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Got Wood.
Join Date: 03-15-12
Location: Indianapolis,IN
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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?
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"There is a fine line between hobby and mental illness" |
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10-05-2013, 08:28 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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10-05-2013, 08:44 AM
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#3 |
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is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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Also switched to Turbinado sugar. No more burned Molasses taste in your your mouth that you get from brown sugar.
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leonard ----------------- Real Men Don't Drink Milk-----They Eat The Cow. 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS [COLOR=Blue]Maverick ET-732 & iQue - 110 [/COLOR] |
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10-05-2013, 08:45 AM
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#4 |
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Got Wood.
Join Date: 03-15-12
Location: Indianapolis,IN
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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.
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"There is a fine line between hobby and mental illness" |
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10-05-2013, 08:47 AM
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#5 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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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.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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