I beg to differ.
35chililights said:
Well, for starters, you're not really smoking if you are just using lump charcoal. The faint smoke you are seeing is just the rest of the incomplete carbonization of your lump charcoal leaving.
Second, if you aren't putting any sugar on the outside of the meat, and only doing salt and pepper, you'll see no carmalization of of said sugars.
I'm sure it is good, but you are essentially slowly heating up a steak.
Was wondering how long it would take someone to pounce on that one...no sugar in my rub for sure.Quote:
I have never and will never put sugar on a brisket and it is in no way necessary to achieve a great bark.