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<blockquote data-quote="MossyMO" data-source="post: 29784" data-attributes="member: 347"><p>Thanks, my wife and I enjoy hearing people compliment the seasoning! One suggestion I may add when using Tatonka Dust on large pieces of meat like brisket or pork butt that will be smoked low 'n slow is to mix Tatonka Dust 50/50 with turbinado sugar as it has a higher melting point temp wise than brown sugar and improves the bark on the finished product.</p></blockquote><p></p>
[QUOTE="MossyMO, post: 29784, member: 347"] Thanks, my wife and I enjoy hearing people compliment the seasoning! One suggestion I may add when using Tatonka Dust on large pieces of meat like brisket or pork butt that will be smoked low 'n slow is to mix Tatonka Dust 50/50 with turbinado sugar as it has a higher melting point temp wise than brown sugar and improves the bark on the finished product. [/QUOTE]
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