Sweet beef

[cameron]

so i know that in central texas its all about salt pepper and post oak. and they have the best brisket around. they get a nice bark and when they serve it, the bark has a sweetish taste to it and its kinda sticky from the fat. I'm just wondering because i've done quite a few briskets like this, but have never been able to get quite that same mild sweet flavor like in central texas. Am i missing something here? i may start using a little brown sugar with salt and pepper to try and achieve this. any thoughts would be helpful

 

[s2k9k]

The only thing with brown sugar is it can burn, if you want sweeter you might try turbinado sugar (sugar in the raw) it is less likely to burn.