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Sweet stuff in smoking recipes

post #1 of 6
Thread Starter 

I would like to know if it will make a lot of difference if I don't use any sweet stuff for the smoking process. I don't like sweet stuff. I will appreciate any response to my question. I'm totally uninformed as far as smoking meat is concerned. Your effort will be greatly appreciated.

 

Best regards to the professionals,

Pieter (South Africa)

post #2 of 6
You can use whatever you like! I like mine a little sweeter than heater. Making a recipe your own is what cooking is all about. When I do brisket, I don't do sweet though.
post #3 of 6
Thread Starter 

Good day Jeff.

I did read your message. I posted a new thread to hear what other people's opinion is on the matter.

 

Regards,

Pieter

post #4 of 6

 

texas.gif  Good evening and welcome to the forum, from another hot day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Gary

post #5 of 6

Pieter, welcome to SMF!  Glad you're here and asking questions right off the bat. 

 

I'm not a huge fan of sweet, but it does have it's place. 

 

On beef and bison, I rarely use sweet.  Salt-Pepper-Onion-Garlic (SPOG) is my beef go-to in just about any form.  I do have one recipe for the grill where sweet is included because it helps a particular cut of beef char better, adding to the flavor.  For almost all the other beef I put on the grill or smoker, no sweet at all.

 

Pork?  Sweet goes well with pork.  I have used just SPOG quite a few times, but usually migrate back to adding sweet in some form, usually in the form of sauce and/or fruit.

 

Poultry?  Kind of a 75-25 thing for me.  I like savory 75% of the time. I like sweet and savory about 25% of the time.  The sweet usually comes in the brine though, or the sauce, never the rub. 

 

Lamb?  SPOG again with occasional sweet sauces.

 

Smoke it the way you like it and enjoy every bite!

 

Ray 

post #6 of 6

About the only things I go a little sweet on is Ribs and sometimes Chicken "Just a little"  Brisket and Pork Butt Salt and Pepper

 

 I make things to suit mine and my families taste, When I do ribs for the whole family I do 3 different types. Spicy and dry, Spicy, sweet and wet and Sweet and wet, everybody is happy happy

 

Gary

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