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Started By
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Smoked Meat Question
Posted on 10/30/15 at 10:40 pm
Posted on 10/30/15 at 10:40 pm
I'm doing a brisket and Boston butt tomorrow. I always apply the rub the night before but I don't feel like it tonight for various reasons. Will there be a noticeable difference in flavor or texture if I just season these things tomorrow morning before I put them on the smoker? There are a million BBQ myths, so please explain why if you think I'm making a big mistake.
5
Posted on 10/30/15 at 10:55 pm to kizomich
you'll be fine
rub in the a.m.and smoke away
rub in the a.m.and smoke away
Posted on 10/30/15 at 11:02 pm to kizomich
quote:
so please explain why if you think I'm making a big mistake.
You are making a big mistake. Because I said so.
Go to bed. Get up, season and start cooking. I'd brine the pork tonight and if you have time to read this you have time to brine.
Posted on 10/30/15 at 11:08 pm to kizomich
It takes like 5-10 minutes max to apply a rub. I'd do it tonight. I mean if you're still awake just go ahead and do it. Gives it time to sit and let the meat absorb some of it. I've never done a brisket but on a butt I've read somewhere that the salt in the rub will help by sitting overnight.
Posted on 10/30/15 at 11:18 pm to TU Rob
Thanks. I have a house full of guests. It will be so much easier tomorrow morning when they're all still sleeping.
Posted on 10/31/15 at 8:27 am to kizomich
Unless your rub has salt in it, it wouldn't make a difference. Salt is really the only thing that penetrates into the meat. I always dry brine the night before and apply the rub before I put it on.
Posted on 10/31/15 at 9:13 am to AA7
I inject the pork butt and apply about half the rub the night before. I apply the rest of the rub about an hour before I start the fire in my smoker.
Posted on 10/31/15 at 1:52 pm to kizomich
Trimmed brisket?
How long do you cook it? Using what wood? Temp?
What is your rub made with?
How long do you cook it? Using what wood? Temp?
What is your rub made with?
Posted on 10/31/15 at 1:54 pm to SEClint
Brisket
Rub is salt and pepper
Wood is hickory and oak (red or post)
Temp is 225 until internal temp of 200
Rub is salt and pepper
Wood is hickory and oak (red or post)
Temp is 225 until internal temp of 200
Posted on 10/31/15 at 1:58 pm to Rouge
Spicy mustard and chili powder work well too.
Posted on 10/31/15 at 8:59 pm to SEClint
I've done it both ways and could not tell the difference. Aaron Franklin says hit it with S&P and throw it on the pit; no need to wait.
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