Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: creggleton on May 29, 2016, 11:00:00 PM
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Just got my PBC a few weeks ago and, so far, it's awesome. I have never been satisfied with my ribs until I cooked them on this thing. Multiple batches have turned out pretty darned good IMHO. I am doing my first PBC packer brisket tomorrow. I sometimes use Turbinado sugar in my brisket rub, but I am a little concerned about it burning on a longer cook since this cooker runs quite a bit hotter than any other I use. What do you guys think? Any input would be greatly appreciated.
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Congrats on the PBC! Don't see the sugar being that big of a deal on the PBC. Used high suger rubs before without any issues. Welcome to the best all around and PBC forum on the inter web ! :)
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No worries, rub it on thick 8)
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I've never had any issues with higher sugar rubs. I make my own pork rub which has both white and brown sugar and it did just fine on a 8.5 hour pork butt cook (unwrapped). But if you're worried about it you can always go with the traditional "Texas Rub" of kosher salt and coarse black pepper. It's always great on brisket. Good luck and welcome to the coolest club around. 8)
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Just got my PBC a few weeks ago and, so far, it's awesome. I have never been satisfied with my ribs until I cooked them on this thing. Multiple batches have turned out pretty darned good IMHO. I am doing my first PBC packer brisket tomorrow. I sometimes use Turbinado sugar in my brisket rub, but I am a little concerned about it burning on a longer cook since this cooker runs quite a bit hotter than any other I use. What do you guys think? Any input would be greatly appreciated.
I don't use any sugars when cooking beef. That said Turbinado is ideal to use since it has a higher burning point then regular brown sugar. You should be OK
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I don't use any sugars when cooking beef. That said Turbinado is ideal to use since it has a higher burning point then regular brown sugar. You should be OK
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I agree! Pork loves sugar, beef not so much. Personal choice but most all my beef gets a pepper-based rub, more savory than sweet! Let us know how it works for you! And good luck!
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It will be an issue if you get to >325 degrees
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I don't use any sugars when cooking beef. That said Turbinado is ideal to use since it has a higher burning point then regular brown sugar. You should be OK
I same. I prefer a pepper based rub on my beef. That being said, I highly enjoy the beef and game rub that comes with the PVC and a brisket is a great excuse to give it a try.