Pork Shoulder Crust Color

[Chenernator]

My shoulder crust's always come out black. I don't have an issue with that, and the taste is fine by me, but I'm wondering what could be done to keep it more on the brown side. I don't compete yet, but I'm working up to it. I've experimented with substituting white sugar for brown, but that didn't have an effect. Any ideas?

 

[antoant]

I am not an expert on rubs but I would say less sugar rather than a different kind will reduce or eliminate your problem.

 

[SmokinAussie]

I am not an expert on rubs but I would say less sugar rather than a different kind will reduce or eliminate your problem.

Sounds spot on to me. Maybe replace the sugar with a light honey baste at the end if you have to..

 

[dannypat21]

What temp you cooking at? Foiling??

 

[Captain Dave]

I dont use sugar at all on long cooks. Thats probably the problem. Also whay kind of wood are you using? And temp?

 

[Chenernator]

What temp you cooking at? Foiling??

I dont use sugar at all on long cooks. Thats probably the problem. Also whay kind of wood are you using? And temp?

250, no foil, on hickory. What color do your crusts come out to be?

 

[Ron_L]

Foil when the bark is the color that you want.

 

[BogsBBQ]

I agree with Ron. If you are anti-foil, less sugar might work but the flavor will change.

 

[dgassaway]

Foil when the bark is the color that you want.

what he said.

 

[jgh1204]

Sometimes it is a function of the wood. Whenever I use pecan, my briskets/butts/etc come out much darker and I don't use sugar on brisket and just a little turbinado sugar on butts.