Most barbecue sauce contain high amounts of sugars. Sugars can burn at a temperature of about 265 degree F. If you are cooking above this temperature then the sugars in a sauce will move beyond the caramelizing stage into the burning stage adding a bad flavor to foods. If smoking meats, one would be cooking meats normally at a much lower temperatures than if you were grilling on a barbecue. In this instance you don't have to worry about adding barbecue sauces to meats during their smoking times. You might get some caramelization of the sugar but it won't burn and it won't cause you any real problems.
However, the flavors you add to smoking meats should be controlled. Most true barbecue is served with barbecue sauce as a condiment and not as an ingredient. Make the most of your barbecue by allowing the diners to add sauce if they want and in the amounts they want. This of course does not apply to mops, sops, marinades and rubs that are used to flavor barbecue as it cooks. Thick barbecue sauces should be held off to later for the sake of flavor, but not because it will burn on the meat.
If you want to add a barbecue sauce during the cooking process then there are a couple of ways of doing it. Some barbecue sauces are versatile and will allow you to marinate. If this is the case place meat in a container and cover with the sauce. Let the meat rest for 1-2 hours until the meat is tender and properly marinated. Remove the meat and scrape off any excess barbecue sauce. Removing the excess sauce will help prevent burning when the meat is placed on the grill. Bring your grill to a temperature between 285 and 325 degrees Fahrenheit, place meat on the grill and cook normally. As the meat nears 10 minutes to completion begin layering on the barbecue sauce. Cook for 5 minutes and layer on more barbecue sauce. At the end of cooking finish with additional sauce, this will ensure that the sauce is present in every bite and will help create a nice candied layer of sauce. Remove, let rest for 2-3 minutes and serve.
Learn more about Different Cuts of Meat on Nose to Tail's website
This product was added to our catalog on Thursday 21 September, 2017.