Hey Chuck, thanks for your answer. Personally, I've found that more brown sugar in the rub, when applied at the beginning of the smoke, creates a slightly thicker bark, but not necessarily a sweeter one, due to the way brown sugar burns in the long heat on an unwrapped butt. Definitely test it though. Always fun to experiment.
Try adding a "little" brown sugar at the end of a smoke to the pulled meat for a sweeter result. When I'm going to be serving pulled pork at a gathering where kids are eating, I always take "Sugar in the Raw" to sprinkle on the kid's sandwiches. They love it!