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Sugar on the brisket before the cook

Bordello
Bordello Posts: 5,926
edited November -0001 in EggHead Forum
With all the brisket talk I'm thinking of doing another one. If coating with sugar the night before and wrapping, does the kind of sugar matter?

I only have sugar in the raw and brown.

Thanks,
Bordello
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Comments

  • fishlessman
    fishlessman Posts: 34,553
    i just use the cheap white stuff, it disolves quickest and dissapears over night
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Bordello
    Bordello Posts: 5,926
    I was wondering as I don't use white sugar, only the brown and in the raw which is a little coarser then the pure white.

    I'm willing to buy the white but will end up throwing the rest away. :( :laugh:

    Thanks,
    Bordello
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  • fishlessman
    fishlessman Posts: 34,553
    the raw is probably fine, you could always raid the rack at the local mcdonalds. what ever doesnt melt in, wipe off
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Bordello
    Bordello Posts: 5,926
    :woohoo: Raid McDonalds, that's funny. You're really thinking outside the box. :laugh:

    I'll probably use the raw as I need a new box of it anyway.

    Thanks for the thoughts. :silly:

    Bordello
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    between the two, go with the sugar in the raw. ...it will also melt out during the night. ...don't use the brown. .. .
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  • Bordello
    Bordello Posts: 5,926
    Thanks for confirming that max, appreciate the feedback from ya both.

    Regards,
    Bordello
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  • gdenby
    gdenby Posts: 6,239
    Just a small caution. The first time I sugared a brisket, I followed the example of a pic I saw on the web. The pic seemed to show the brisket buried in sugar. So that's what I did. Not the right amount. The sugar did melt... into a pool of syrup. The brisket turned out kind of like candy, and really dry. So go easy, maybe a cup tops.
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  • Basscat
    Basscat Posts: 803
    I always use honey, then rub. Kind of messy but the results have been good.
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  • Abelman
    Abelman Posts: 62
    I use brown sugar and mixed in with other spices to form a rub. You can coat the brisket or butt with the cheapest yellow mustard you can find. It acts as a paste to hold the rub on. When finished, you will not find any hint of a mustard taste, guarenteed!

    As for the reason of the sugar, it camelizes and forms the base of the bark that forms on the meat. If you don't like a good bark on the meat, no need to use sugar. Without the other spices, it may be overly sweet as well.

    A good rub to start with is a Memphis Rub:

    *Memphis Rub
    1/4 cup paprika
    1 tablespoon firmly packed dark brown sugar
    1 tablespoon granulated sugar
    2 teaspoons kosher salt
    2 teaspoons accent (MSG; optional)
    1 teaspoon celery salt
    1 teaspoon freshly ground black pepper
    1 to 3 teaspoons cayenne pepper, or to taste
    1 teaspoon dry mustard
    1 teaspoon garlic powder
    1 teaspoon onion powder
    *Added 1 tablespoon of Cumin as a change

    Here's a picture of a thin slice flat to give an idea:

    Sliced-1.jpg

    BTW, I always do fat cap down so that I get a good bark. With the fat cap up, the fat rolls over the sides and does not form as good as a bark. There is no right or wrong way, just preference.
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  • fishlessman
    fishlessman Posts: 34,553
    might also not want to go with a heavey sugar rub. my rub of choice for this is lysanders spicey bourbon, its a heavey pepper rub and maybe top it off with a little cowlick for the salt.lysanders spicy bourbon and their cajon rub for chicken are pretty much the only two over the counter rubs i like
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Bordello
    Bordello Posts: 5,926
    I'm thinking a little Dizzy Pig Cowlick, light as I don't want much salt, maybe add some extra pepper and of course the light coat of sugar the night before.

    Thanks,
    Bordello
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  • fishlessman
    fishlessman Posts: 34,553
    sounds like a plan, the lysanders is all pepper tasting, maybe black pepper, paprika, cayenne. maybe other stuff in it, but thats what i taste sampling it straight up.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Bordello
    Bordello Posts: 5,926
    Too much = syrup, does not sound good, I will go light, thanks for the advice. That's what this forum is all about. Egger's are the best.


    Regards,
    Bordello
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  • bubba tim
    bubba tim Posts: 3,216
    email me...shhh!
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • stike
    stike Posts: 15,597
    i think you'll find that sugaring before you smoke it is something a lot of folks do and enjoy. i haven't done it, but i will some day. i mean, who doesn't like sugar?

    but here's a wacky thing for all the fans of sugar to think about.... you hear warnings ALL THE TIME about not using salt in rubs, or (if you do) to not let them sit overnight because they'll dry out the meat. so. ruminate on this. sugar is far more hygroscopic than salt. ounce for ounce, sugar draws out FAR MORE moisture from meat than salt ever will. and if you consider how much more sugar you use on meat than salt (in the rub), you start to realize that the warnings about not using salt are completely unrealistic, and complete bunkum.

    salt away. and sugar away.

    there is nothing you could do to dry out your meat except overcook it.

    let us know how you make out.
    ed egli avea del cul fatto trombetta -Dante
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  • Abelman
    Abelman Posts: 62
    I totally agree with using salt and sugar as it will not dry out the meat. I make all my own rubs and almost everyone has kosher salt and brown sugar in them. In fact, for the low and slow meats, I rub the night before, wrap in seran wrap and smoke the next day. I have never had a rub cause a dry smoke. They usually always have some sort of fat cap, I smoke fat cap down to boot, and they are fine with a 24 hour rub prior.

    As for leaner meats like steak, I usually rub them just before smoking and have had some very good and juicy steaks. Here's a London Broil/Top Round that was rubbed, seared, and smoked. It had plenty of moisture:

    GettingReady4.jpg
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  • Texas Eggie
    Texas Eggie Posts: 150
    I never heard of this sugar thing before. Is there a recipe that your looking at?
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