Banner advertisements by

Blackened Meat...

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by RobG in CT on July 11, 2011 at 07:21:23:

I have to admit that I cook everything in foil pans...however, I cover the pans with foil when the temp reaches 160-165 Deg. F or when the color looks a pleasant deep brown...but, when I pull the meat to rest and serve it, it still has turned very black even though it was covered, no more wood chunks were added for smokiness. I'm sure it is the rub there too much sugar in the rub maybe or is this normal for BBQ?

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 7.0; Windows NT 6.1; WOW64; Trident/4.0; GTB7.1; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; MDDC; BRI/1; .NET4.0C; BRI/2)

[ BBQ Search ]