Quote:
Originally Posted by Smokin Gator
I used to use a good bit of brown sugar in my rubs and I did have to really watch the temps. For my butt rub I have totally cut out the brown sugar and now use turbinado sugar. I pretty much put the rub on and then coat the butt with the turbinado. It has a much higher burn point and I have been really happy with the results. It gives a killer bark without any off taste.
If it was black and bitter though there is a good chance it was creosote which is simply from too much white smoke. I rarely have ever gotten "burn" from sugar, but I sure have put too much dirty smoke on meat and gotten some bitter results!!!
|
My smoker did inch up a bit over 300 once, but it was very short lived.
I might have used too much wood?? I guess I will have to figure out how much to put in. I currently have Mesquite chunks, Cherry chunks, and apple chips. I used some cherry chunks and apple chips this last time. But I can't remember how much.