At this point I tried the tip I had been given. After getting my rub applied I packed on handfuls of brown sugar. Nothing but plain brown sugar. After leaving them out at room temperature for about 30 minutes the brown sugar melted back down into its molasses base. It created one amazing sealant and glaze all over these beautiful slabs.
I fired up the smoker and was running her at 275 on a 2/1 ratio of apple/hickory. I was afraid using straight apple wood would be way too sweet with the glaze.
Here they are at around 2 hours in...
I let them sit in their smoke bath for around 3 hours total before pulling to foil.
Right before the wrap...
Got them all wrapped up and back on for about another hour and a half at 225, just until they passed the bend test.
Let me just say, these are up there with some of the best I've done. They were tender but not fall off the bone. Bite through was clean. The brown sugar glaze really gave me a nice cherry color and the flavor was out of this world. No sauce needed on these bad boys.
Here's the finished goods...
Has anyone else ever tried this brown sugar trick? Interested to hear about the results.
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