More brown sugar more bark?

[inkjunkie]

Seem to remember reading someplace that a few folks substitute raw sugar in place of brown sugar due to the raw sugar taking more heat to burn? Or did I misinterpret things? If my interpretation was correct would adding more brown sugar give things a bit more of a bark?

 

[noboundaries]

Seem to remember reading someplace that a few folks substitute raw sugar in place of brown sugar due to the raw sugar taking more heat to burn? Or did I misinterpret things? If my interpretation was correct would adding more brown sugar give things a bit more of a bark?

I'm slapping my fingers to avoid getting technical about sugar, styles of sugar, the difference between dissolving and melting sugar, plus the temps when sugars changes.  Bottom line, if you want a crunchier, candy-like bark, keep the temps below 300F and add more sugar or a sugar based rub to the meat after the stall then barely moisten with a sweet liquid, like apple juice.  Use brown sugar or raw (turbinado) sugar, both of which have more molasses in the sugar than the refined white sugar.  Molasses adds flavor.     

 

[bear55]

I always use turbinado sugar.  Imparts great flavor and wife's system tolerates this sugar better then refined white.

Richard

 

[susieqz]

i use raw sugar just because it tastes better than brown.

it's brown enow for me.

 

[mdboatbum]

To answer your question, yes more brown sugar will add more bark. As NB said if temps get too high you'll have black, burnt crust which most folks actually seem to like. For me, I like a very light crust on pork butt so I use little to no sugar in my rub.