Brown Sugar on Brisket?

SidetrackAg

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10:09p, 12/11/21

AG

Any of y'all do this? Buddy at work told me he puts SPG and brown sugar on brisket. I'm now curious and want to try it, but have never tried it so figured I'd reach out

Max Power

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5:45a, 12/12/21

AG

Maybe that's acceptable in KC, pretty sure it's illegal in Texas. Perhaps he confused brisket and pork. I don't use any form of sugar on beef rubs.

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7:34a, 12/12/21

AG

Instead of bark, you'll get char. Bad idea for then length of time a brisket takes to smoke

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JYDog90

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In reply to SidetrackAg • 8:39a, 12/12/21

AG

Username checks out. You've been sidetracked.

Formerly Willy Wonka

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8:55a, 12/12/21

AG

I've never used it on brisket, but the big bad beef rub from amazingribs uses a tablespoon of white sugar.

SidetrackAg

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11:34a, 12/12/21

AG

Thanks y'all! I grabbed a brisket, but for sure not trying anything new since it was $4/lb

BlueHeeler

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7:04p, 12/13/21

AG

I used to use Turbinado sugar and still do on my ribs. That's raw sugar with the molasses content still in it and it carmalizes well.

However, nowadays I just trim, kosher salt and pepper and cook hot and fast.

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In reply to BlueHeeler • 7:54p, 12/13/21

AG

Bonfire97 said:
I used to use Turbinado sugar and still do on my ribs. That's raw sugar with the molasses content still in it and it carmalizes well.

However, nowadays I just trim, kosher salt and pepper and cook hot and fast.

Hot n fast brisket is the way to go

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BlueHeeler

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In reply to SidetrackAg • 8:19p, 12/13/21

AG

SidetrackAg said:
Bonfire97 said:
I used to use Turbinado sugar and still do on my ribs. That's raw sugar with the molasses content still in it and it carmalizes well.

However, nowadays I just trim, kosher salt and pepper and cook hot and fast.

Hot n fast brisket is the way to go

I just wish it wouldn't have taken me 45 years to learn this. Lol

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SidetrackAg

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In reply to BlueHeeler • 8:21p, 12/13/21

AG

Bonfire97 said:
SidetrackAg said:
Bonfire97 said:
I used to use Turbinado sugar and still do on my ribs. That's raw sugar with the molasses content still in it and it carmalizes well.

However, nowadays I just trim, kosher salt and pepper and cook hot and fast.

Hot n fast brisket is the way to go

I just wish it wouldn't have taken me 45 years to learn this. Lol

Once I started doing it myself (began with the low and slow) I said to myself "there has to be a faster way to do this" lol