I've seen a couple YouTube videos with competition guys using brown sugar for bark on brisket like when you wrap ribs, johnny trip style. Wouldn't that make beef to sweet!
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John "J R"
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Smokin' Hound Que
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I would not do that with brisket; although I have never tried it. The only time I use brown sugar is when I am doing ribs. Some of the commercial rubs I use have sugar in them. However, I am not inclined to add more to the surface. In competitive BBQ appearance matters, but so does flavor.
Brisket needs that big beefy flavor and I think that is diminished when sweetness is thrown into the mix.
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@BBQbot... I seen these videos and thought it was some secret. I told my wife and she looked at me like I was growing horns. I would never try it. Brisket isn't a cheap throw away if it comes out wrong. Waiting on my BPS cash cow & 55 gal Gateways to try them out. I'll definitely look for plowboys. My 1st comp is in 2 months in pueblo. Beer Boats & BBQ. Just trying to finalize everything. Thank you for the words of wisdom.
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Author of the book Barbecue, fire and smoke
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