I beg to differ.

Which will be an even longer wait since you FORGOT your roll of butcher paper when you left.

Quote:

---

I have never and will never put sugar on a brisket and it is in no way necessary to achieve a great bark.

---

Was wondering how long it would take someone to pounce on that one...no sugar in my rub for sure.

First of all, I never said he had to have sugar in his rub.

Maybe I should have worded it a little bit different. What I was trying to get across, is that in the absence of smoke, the only way to get a darker bark would be the caramelization of sugars from the rub ( and since I've never tried it without smoke I don't even know that this would work, because sugar caramelizes above 300 ).

And I will not apologize for the small amount of sugar in my rub, I think it helps keep the spices in place longer. The small proportion isn't big enough for flavor enhancement.

To each their own. I was just pointing out that you don't need sugar to get a bark. And I stand by that with using wood or charcoal.

And I sure didn't mean to imply that sugar was necessary for good bark either. After going back and reading it from a different view, I can see where it was confusing.

I like discussing the finer things in life. Like smoked meat.

Edited for spelling.