I pre-ordered an incredible book titled,"The Science of Great Barbecue and Grilling", not to sure about the author, though. Anyway, I'm going to smoke a pork but for the race Sunday.
Going to dry brine tonight and make and apply the rub, Meathead's Memphis Dust, tomorrow,smoke it for about 16 hours at 225. My question is, the recipe calls for granulated sugar. I'm under the impression that using turbinado is a better choice because it does not burn. Can someone educate me?
By the way, if you don't own the book, buy it, it's fantastic. Reminds me somewhat of Aaron Franklin's book (that's a compliment) but more indepth.
Going to dry brine tonight and make and apply the rub, Meathead's Memphis Dust, tomorrow,smoke it for about 16 hours at 225. My question is, the recipe calls for granulated sugar. I'm under the impression that using turbinado is a better choice because it does not burn. Can someone educate me?
By the way, if you don't own the book, buy it, it's fantastic. Reminds me somewhat of Aaron Franklin's book (that's a compliment) but more indepth.
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