hi all! i just bought a boston butt roast on sale for .99 lb and am thinking about throwing it in the smoker for pulled pork. i used to make a dry rub out of brown sugar, paprika and some other spices that i cant remember without looking at the recipe. so anyway, here's my question; would it be okay to use brown sugar twin as a substitute for the sugar and will it hold up on the grill?
thanks for the help, sarah:cook:

If you can get Canadian Sugar Twin you'll be fine. The Canadians use cyclamate (which is heat stable) to make the Sugar Twin whereas here in the US, they use Aspertame; NOT heat stable.

I would dry doing a dry rub (with your normal ingredients) and then rubbing in a little sugar free maple syrup. The sugar free maple syrups use sugar alcohols so they will be heat stable.

While I don't usually recommend much use of sugar alcohols, I think as a coating on a large piece of meat it won't amount to much in the final serving.

Let us know how it goes.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I made a rub using a small amount of STeele's maltitol crystals, their Brown Sugar flavor. It worked great. The tiny bit of it per serving doesn't bother me, although I know some people are exceedingly sensitive to maltitol, and other sugar alcohols.

You can also mix a tiny amount of treacle with erythritol to make a brown sugar substitute - Maggie posted that in another thread, unfortunately I don't remember WHICH thread it was! I believe she put the erythritol into a ziploc, added the treacle (a small spoonful) and "massaged" it into a brown-sugar-like substance.

HTH!

Char

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Save the Earth - it's the only planet with CHOCOLATE!

I was just examining the US brown sugar twin box earlier today. Saccharin, which, although technically heat stable, is debatably edible.

I've been making homemade lc brown sugar by adding a miniscule amount of blackstrap molasses to splenda. I think Dana Carpender originally came up with the idea. I can turn a cup of splenda into brown splenda with only about 1/4 t. of molasses. Molasses is pretty evil stuff, but by the time you spread it around an entire recipe it's fairly unconsequential, at least for me. I also have no problem eating Hellman's mayo with trace amounts of sugar it.

Char, what is treacle?

Nevermind! I looked it up

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

At least molasses has some nutrients in it, whereas sugar has no virtue whatsoever.

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