- Mar 1, 2017
- 21
- 10
Hey fellow smokers, I am trying to figure out how to get my fat on meat to caramelize when I'm smoking. I read this article from AmazingRibs here, but I am still having trouble. I like using rubs without any sauces. It is just my personal taste preference, but I feel like sauce hides the taste of the meat too much. Anyways, in my rubs I use brown sugar and that is not doing the trick. I try to keep the smoker at a temperature between 225-250 degrees. My goal here is to have the fat on the meat just melt away as your eating it, but it's always chewy to the point where I just cut it off. I know eating the fat isn't healthy. But even if I don't eat it, it still gives the meat a lot more flavor when it caramelizes.
What am I doing wrong? I can't get it to happen with either pork or beef. Any tips would be greatly appreciated.
What am I doing wrong? I can't get it to happen with either pork or beef. Any tips would be greatly appreciated.
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