Teltum
Knows what a fatty is.
- Joined
- Mar 26, 2013
- Location
- Barberton, Ohio
I think brown sugar acts like a natural foil.
So there is moisture on almost all cuts of meat we smoke. These "juices" when put on a smoker at or above 225 will evaporate. So if we disolve brown sugar on the serface of the meat in the meat "juice" when placed in a smoker part of the brown sugar rub will begin to caramelize (106C about 225F). Since it is in a fluid state will allow smoke to pass into the meat.
Then as the heat begins to dry the sugar juice mixture, polymerization then occurs that has a tendancy to become a more ridged substance as the water is removed.
This also makes sense in that it will help prevent smoke from further entering the meat and help prevent over smoking.
Since it is "sticky" the small amounts of smoke (carbon) will attach and give a more smoky flavor. After time there will be a carbon build up on the meat (the black color on the surface) that will also act to protect the meat from the drying effects of heat, the loss of natural renderings and act a thin layer of insualtion.
Once the meat is done cooking during the rest peorid the renderings will rehydrate the suger and soften the "bark."
Just one more thought on the great foil debate.
So there is moisture on almost all cuts of meat we smoke. These "juices" when put on a smoker at or above 225 will evaporate. So if we disolve brown sugar on the serface of the meat in the meat "juice" when placed in a smoker part of the brown sugar rub will begin to caramelize (106C about 225F). Since it is in a fluid state will allow smoke to pass into the meat.
Then as the heat begins to dry the sugar juice mixture, polymerization then occurs that has a tendancy to become a more ridged substance as the water is removed.
This also makes sense in that it will help prevent smoke from further entering the meat and help prevent over smoking.
Since it is "sticky" the small amounts of smoke (carbon) will attach and give a more smoky flavor. After time there will be a carbon build up on the meat (the black color on the surface) that will also act to protect the meat from the drying effects of heat, the loss of natural renderings and act a thin layer of insualtion.
Once the meat is done cooking during the rest peorid the renderings will rehydrate the suger and soften the "bark."
Just one more thought on the great foil debate.