|
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. |
|
Thread Tools |
02-03-2013, 06:39 PM | #1 |
Found some matches.
Join Date: 10-15-12
Location: Omaha NE
|
Will sugar in the rub burn at 250 F?
I used a rub recipe that was 60% brown sugar and white sugar, and had it in my electric smoker all day at 250F, and I could swear it burned the rub before I basted it 6 hours in. It was almost black at the time I put the sauce on....I was going to do a crutch with the sauce inside the foil but got lazy and brushed the sauce on the top side and left out the foil wrap. Cooked another 45 minutes. The crust tasted burnt and was pretty much black on both the top and bottom.
Does sugary rub burn at 250F? Will 220 or 210 be better if I want to try this new rub recipe again sometime? Thanks! |
|
02-03-2013, 06:42 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
These three threads might help.
http://www.bbq-brethren.com/forum/sh...ad.php?t=18492 http://www.bbq-brethren.com/forum/sh...ad.php?t=36204 http://www.bbq-brethren.com/forum/sh...ad.php?t=62646 This link might help too. http://www.exploratorium.edu/cooking...ar-stages.html
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
02-03-2013, 06:59 PM | #3 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
|
Drop the sugar. Kosher/Sea Salt and Course Pepper. If you like, add honey and sauce later and a touch of apple juice. Keep it simple. When you try and go the fantasy pants route, it will have a tendency to mask the flavor of the food you are trying to smoke.
|
|
02-03-2013, 08:30 PM | #4 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
|
I use a 60% brown sugar rub and have never had mine burn. Ketchup based basting too soon will defiantly burn. I also spritz mine with a apple/vinager mix aswell. Even without spritzing I've never had mine burn. Sure your meat wasn't in a hotspot or something? On my offset neat the firebox is 300, in the middle is 250, and towards the chimney is 225
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
|
02-03-2013, 09:24 PM | #5 |
Found some matches.
Join Date: 10-15-12
Location: Omaha NE
|
I do need to invest in a good thermometer to see how honest the temperature dial setting is on my electric smoker. I heard a rumor that this brand has a tendency to vary it's actual temperature alot....large temperature swings. So maybe it could be a hotspot because it looks like all the ingredients on my list shouldn't burn at 250 according to the experiments done by bigabyte.
|
|
02-03-2013, 09:28 PM | #6 |
Found some matches.
Join Date: 10-15-12
Location: Omaha NE
|
thank you bigabyte, have you ever done this experiment mixing several ingredients together to see if some kind of reaction took place between them causing them to burn? Or perhaps have you tried pork fat in the presence of these ingredients to see if the heated fat reacted with the ingredients to cause burning? I might try to just sprinkle my rub and place in 250 degree oven for 6 hours to see what happens, and also try that with some pork fat sprinkled with the rub to see if there is a difference. Hmmm, now did I take those trimmings out to the trash already tonight?
|
|
02-03-2013, 10:07 PM | #7 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
|
I use light brown sugar, salt, coarse black pepper, ground mustard, garlic powder, onion powder, and basil. Just get you a couple of those oven thermos and you can know the sweet spot. You can also coat your meat with olive oil or peanut oil prior to rubbing too. I still have my money on a bad thermometer or hot spot. I'f do a baste I don't do it till I put it in foil. It can burn for sure if it's mostly ketchup based.
__________________
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
|
02-04-2013, 08:17 AM | #8 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Quote:
I used these results to combine in many different ways, in terms of making rubs, using slathers, sauces, etc. So in that sense, I have combined them, but have not tested the formulaically as presented here because there are too many possibilities. Every possible combination of all of these tests is a number well beyond the possibility for me to test in my backyard over several lifetimes.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
|
02-04-2013, 09:38 AM | #9 |
Knows what a fatty is.
Join Date: 01-29-13
Location: Charleston SC
|
get a digital thermometer like the ET732.....after using mine yesterday I found that the thermometer on the cooker rates 50* lower than indicated so when I thought I was at 225-250 it was actually at 275-300...quite a difference.
__________________
Meadow Creek PR42 |
|
02-04-2013, 09:41 AM | #10 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
^^^ what Chief said above. Also, the black may not be from burned sugars. How/what are you using for smoke? What color is the smoke (literally)?
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
02-04-2013, 10:50 AM | #11 |
Found some matches.
Join Date: 10-15-12
Location: Omaha NE
|
Well the wood I'm using are small 2inch long by 1inch cylinders of barkless hickory...and I only use 1 per smoke because it gets so bitter (this electric smoker really traps in the smoke), I bought the hickory from the smoker manufacturer, the color of smoke is hard to tell right now because it's so cold outside the steam coming out of the smoker is almost more intense than the smoke, the usual color of the smoke from last summer/fall was a light grey as I recall. I have had much better batches of ribs or brisket in the past, it just seems like something went really wrong with this batch causing everything to turn black and burnt.
|
|
02-04-2013, 11:17 AM | #12 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
I'm thinking you hit probably 80% or more of your problem here. If the smoke is trapped, this isn't good. White, heavy grey, in essence could/would be billowy, not good. Trapped; worse. I think you have a very bad burning fire in there that is producing creosote, of which it's accumulating on the meat. Black, over-smoked, bitter, and yes, burned tasting meat can be a result.
Perhaps the wood this time was cold going in (that doesn't help); perhaps it had more moisture than before (this too doesn't help).
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
02-04-2013, 12:00 PM | #13 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
I don't know if anyone has mentioned this but it looks to me like you basted with a bbq sauce 45 min before removing from cooker? Yeah, that could have something to do with it. Most people recommend saucing right before removing, like 15 min just to set it.
Just something to keep in mind. I have no idea if that caused the result. Also, any rub recipe I see that has a lot of sugar in it. I move along and find another recipe. I don't think 80% sugar is good for anything. Alton brown must have no taste buds left
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
02-04-2013, 07:39 PM | #14 |
Knows what a fatty is.
Join Date: 01-29-13
Location: Charleston SC
|
no exhaust for smoke....not getting clean burn on the wood.....basting too early....maybe wrong temp......
__________________
Meadow Creek PR42 |
|
02-04-2013, 08:34 PM | #15 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
|
i know i ama newbi . BUT there is a hex nut on the back of a thermometer.lucin this nut put it in a bowl of ice turn the thermometer till i reaches 32 degrees . titen the nut . Sorry put the point in the ice .
|
|
|
|