PBC Sugar Burn

[bep35]

I was talking to a gentleman and he brought up an interesting point about sugar burning in cookers that operate at higher temperatures. The PBC came to mind. At low-and-slow temperatures of 225 there is little risk of burning sugar but at the higher temperatures of barrel cookers it is possible to get some bitterness of burnt sugar, especially with meat hanging closer to the fire. Has anyone ever thought about this and made any adjustments to their rub recipes or how they cook using sugar in their PBC?

[RonB]

Conventional wisdom is that sugar starts to burn at 350*, so using a rub with sugar in it should not be a problem in a PBC.
Here is an interesting post from another web site. Scroll down to the pig avatar. I have no idea if this guy knows what he's talking about, but it sounds like he does.

http://www.bbq-4-u.com/forum/f9/sugar-burn-temps-9516.html

[bep35]

Interesting read.

[ProfessorJohn]

thanks for the link, he knew what he was talking about.

[Nate]

I haven't made an adjustment to my rubs and other than the ribs that kiss the coals at the very bottom I haven't had a problem with burning.

[Quailsroost Smokers]

I smoke chickens at around 280-320 F, using S&G rub which contains sugar, and never had any burn.

[hogdog6]

Sugar is in a lot of my rubs never had a burn issue.

[Jerod Broussard]

There is a difference b/n what the AIR temp is and what the SURFACE MEAT temperature is.

[Spinaker]

I use sugar in all the rubs that I use. I have never had any issues. I think its more about the surface temp of the meat that has to rise to high temp to burn the sugars. I have never had bitter meat come out of the PBC. Maybe the very burnt ends of a brisket. When you eat this crunchy goodness, there is so much beef fat, salt an other flavors that have passed over this section of meat on its way to being vaporized by the fire, that I never notice a bitter taste. To me, its one of the PBC hidden secrets on the brisket.

[MBMorgan]

No PBC sugar burning here ...

[Breadhead]

Hmmm... the sugar in my rubs might be why my pork butts and briskets come out looking like black meteorites.🤔

[Spinaker]

Tasty 😋 though!

[fzxdoc]

And that's a bad thing?

[Breadhead]

Not a bad thing at all... pulling your pork butts or briskets out after 14/16 hours looking like big black meteorites is a beautiful thing.🤙 My insinuation was that the sugar allowed the Maillard reaction at the lower temperature... 225/240°.