My first BBB was done with Hi Mountain. While it was curing my Morton's Sugar Cure arrived so I started a second batch curing and started counting down days. I added a scoop of brown sugar to each piece after the cure was applied. Yesterday was the day I was waiting for, smoke time. I coated each with pepper and more brown sugar prior to smoking. Let rest over night and sliced this afternoon. I like the sugar cure a little better than the Hi mountain. Adds a sweetness to the BBB. Also wasn't nearly as salty during the fry test. The water wasn't nearly as murky after the rinse either, not that it really matters. Enjoy.