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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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07-02-2012, 07:02 PM | #1 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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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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Weber Performer, 18.5" WSM, UDS. |
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07-02-2012, 07:05 PM | #2 |
Knows what a fatty is.
Join Date: 05-19-12
Location: elkhart, in
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What temp are you cooking at? What does the bark taste like?
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22.5 Weber Redhead, UDS#1 |
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07-02-2012, 07:06 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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07-02-2012, 07:07 PM | #4 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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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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Weber Performer, 18.5" WSM, UDS. |
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07-02-2012, 07:07 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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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07-02-2012, 07:07 PM | #6 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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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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Weber Performer, 18.5" WSM, UDS. |
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07-02-2012, 07:13 PM | #7 |
is one Smokin' Farker
Join Date: 09-30-11
Location: Beebe, ar
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Do you foil ur meat?
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Myron Mixon Smoker 60 h2o |
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07-02-2012, 07:16 PM | #8 |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Weber Performer, 18.5" WSM, UDS. |
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07-02-2012, 07:21 PM | #9 |
Full Fledged Farker
Join Date: 06-07-12
Location: Austin Texas
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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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07-02-2012, 07:43 PM | #10 |
is one Smokin' Farker
Join Date: 09-30-11
Location: Beebe, ar
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I use to not foil and I always got dark bark.... Try foiling @ 160*.
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Myron Mixon Smoker 60 h2o |
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07-02-2012, 07:47 PM | #11 |
Full Fledged Farker
Join Date: 07-07-08
Location: Goose Creek, SC
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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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2010 South Carolina State BBQ Champion (SCBA) |
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07-02-2012, 07:56 PM | #12 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I use Turbinado sugar aka Raw sugar. It does not burn as readily as refined sugar.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast Last edited by Happy Hapgood; 07-02-2012 at 08:36 PM.. Reason: spelelin |
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07-02-2012, 08:01 PM | #13 | |
Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Quote:
I assume part of the problem is the apple juice, though.
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Weber Performer, 18.5" WSM, UDS. |
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07-02-2012, 08:22 PM | #14 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-02-2012, 08:27 PM | #15 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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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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Tags |
black, brisket, pork, rub, sugar |
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