Brown sugar burning?

Plaid Palace · 12-14-2012, 08:26 AM

I am cooking a pork loin tonight. Recipe calls for brown sugar. If cooked indirect between 325 and 350 on a Kamado Joe will the sugar burn?

Q-Dat · 12-14-2012, 08:30 AM

I don't think it will. One thing helping you is the high moisture environment those cookers produce. Things don't burn as easy in higher humidity. Thats not to say it may not still turn dark, but it shouldn't burn.

WineMaster · 12-14-2012, 08:33 AM

Switch from Reg brown sugar to Turbinado it dont burn as EZ

hamiltont · 12-14-2012, 08:42 AM

275F seems to be the threshold for burning sugar with my smokers. If I'm in a hurry & have to kick the temp up I'll foil when the color is right. YMMV... Cheers!!!

woodbutcher1 · 12-14-2012, 08:42 AM

^^^^^^ what WineMaster said.

Plaid Palace · 12-14-2012, 08:42 AM

Ok, I plan on using a drip pan as well, so they should help with moisture as well.

JS-TX · 12-14-2012, 09:17 AM

I'd think your pork loin will be done by the time that brown sugar will burn.. should it burn. I wouldn't worry about it, however what WineMaster says is true, especially for longer cooks. BTW excess smoke will darken your meat and can exaggerate the caramelization color of your rub.

Bludawg · 12-14-2012, 09:21 AM

Switch from sugar to Splenda it don't burn and the sweet is more pronounced.

dano · 12-14-2012, 09:38 AM

Should be fine.

motoeric · 12-14-2012, 09:51 AM

If you're concerned, try coconut palm sugar. It has a much higher burn temperature and the flavor is deeper and more rounded.

Eric

Bob in St. Louis · 12-14-2012, 10:16 AM

There's a post I saw today where the guy was using Agave nectar as a "coating".
I've never tried it, but might be a decent sugary alternative.
Unsure of its ability to resist burning, and at what temp though....??

12-14-2012, 08:26 AM	#1
Plaid Palace On the road to being a farker Join Date: 11-16-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	Brown sugar burning? I am cooking a pork loin tonight. Recipe calls for brown sugar. If cooked indirect between 325 and 350 on a Kamado Joe will the sugar burn?

12-14-2012, 08:33 AM	#3
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Switch from Reg brown sugar to Turbinado it dont burn as EZ __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

12-14-2012, 08:42 AM	#4
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Kearney, NE Downloads: 0 Uploads: 0	275F seems to be the threshold for burning sugar with my smokers. If I'm in a hurry & have to kick the temp up I'll foil when the color is right. YMMV... Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

12-14-2012, 08:42 AM	#5
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	^^^^^^ what WineMaster said. __________________ leonard ----------------- 22.5" Weber------OTS 18.5" Weber------OTS 14" Weber---- Smokey Joe 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110

12-14-2012, 09:21 AM	#8
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Switch from sugar to Splenda it don't burn and the sweet is more pronounced. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-14-2012, 08:30 AM	#2
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	I don't think it will. One thing helping you is the high moisture environment those cookers produce. Things don't burn as easy in higher humidity. Thats not to say it may not still turn dark, but it shouldn't burn.

12-14-2012, 09:17 AM	#7
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	I'd think your pork loin will be done by the time that brown sugar will burn.. should it burn. I wouldn't worry about it, however what WineMaster says is true, especially for longer cooks. BTW excess smoke will darken your meat and can exaggerate the caramelization color of your rub.

12-14-2012, 09:38 AM	#9
dano Knows what a fatty is. Join Date: 02-09-11 Location: Trappe, PA. Downloads: 0 Uploads: 0	Should be fine. __________________ Assassin Smoker Blue Weber Performer

12-14-2012, 09:51 AM	#10
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	If you're concerned, try coconut palm sugar. It has a much higher burn temperature and the flavor is deeper and more rounded. Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

12-14-2012, 10:16 AM	#11
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	There's a post I saw today where the guy was using Agave nectar as a "coating". I've never tried it, but might be a decent sugary alternative. Unsure of its ability to resist burning, and at what temp though....?? __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.