if you got a sweet one lemme have it. TOH likes it sweeter. I like tangy and spicy.Do you want it sweet or not?
Why the sugar change? Curious.Here's what I use for brisket.....for pork, substitute regular sugar instead of using brown sugar.
Edit: when I do a brisket (full packer) I usually triple the recipe.
If you want it a little sweeter with less zing, you could always add a little more sugar and omit the cayenne.
Enjoy.
1 c. light brown sugar
3 tbsp paprika
1 tbsp cumin
2 tsp seasoned salt
1 tsp kosher salt
2 tsp garlic powder
2 tsp black pepper
1/2-1 tsp cayenne pepper
1 tsp onion powder
1 tbsp chili powder
1/2-1 tsp dry mustard
While they are both 'sugar', brown has more moisture......which isn't always a bad thing, but pork already has a little more moisture in it....just my preference. YMMV. Also most brown sugar has molasses in it...which isn't a bad thing either.Why the sugar change? Curious.