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Brown sugar and higher pit temps

post #1 of 7
Thread Starter 
So I've generally smoked all my pork from 225-245 because I use a lot of brown sugar in my rub and don't want it to burn. I would love to do my butts or ribs closer to 275 like I do brisket but am concerned if this will be ok with the brown sugar? I know turbinado sugar can withstand a little more heat but I like the flavor of the brown sugar a little more
post #2 of 7

I've done a few butts at 275 with brown sugar in the rub. They turned out looking black but did not taste like they were burned. You might want to try a butt at 250 and if you are happy try the next butt a little higher.

post #3 of 7
I do my ribs and butts at 275 always and use brown sugar in my rub and never have a problem with burning or charring. I would try it and not be too concerned!
post #4 of 7

I'm with Stickyfingers on this one. I just did my first picnic and butt and it came out looking burnt but the crust was amazing. My heat ranged between 250 and 275 ( early on it had hit 300, but I backed it down pretty quickly).

 

post #5 of 7

It always looks bad but tastes good. Like Oysters.........!!

post #6 of 7

mmm, smoked oysters!

post #7 of 7

My homemade pork rub uses both brown sugar (I use dark) and turbinado sugar. The last 3 rib smokes, I smoke at 275°, yes they darken up but oh my are they delicious! 

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