Pork Butt Question - How long is too long in the fridge with rub?
Apr 14, 2010 · 1. Rub the butts down, wrap in saran wrap and place in fridge late Thursday evening, say around 10pm. 2. Rub the butts down, wrap in saran wrap and place in fridge Friday evening around 5pm. I plan on getting the smoker started around midnight and start smoking around 1am Saturday morning. So how long is too long for the butts to soak with the rub?
Preparing pork butt the night before - Smoking Meat Forums
Jun 17, 2023 · Rub and wrap overnight is my method for a whole butt. I have a second fridge for the chill. My rub has very little salt and no sugar so I don't add much before putting on the grill.
Pork Shoulder for pulled pork - Brine or no brine? | Smoking Meat ...
Apr 27, 2016 · No brine for pulled or shredded pork, but use a finishing sauce, reserve drippings, defat drippings, tweak drippings to your preference, add drippings back to the pork when pulling. Suggestions for finishing sauce Red Wine, apple juice, pineapple juice, herbs, favorite rubs, favorite barbecue sauce, coke, soy sauce, worcestershire sauce ...
Best pork shoulder rub? - Smoking Meat Forums
Mar 27, 2020 · Hello everyone, I just joined! I’m relatively new to the smoking world, and i’m taking down a 17 pound pork shoulder starting tonight.
Making the rub stick to a pork shoulder - Smoking Meat Forums
Aug 7, 2013 · when the rub sets...the flavor of the rub will soak into the meat and help flavor it...usually done overnight or for a few hours...personally i haven't noticed a difference in flavor either way..letting it sit for 12 hours or for 1/2 an hour....the color does come from the seasonings, misting with apple juice/cider/vinegar with a bit of dry rub mixed in will also aid in the coloring, …
How far in advance can I put on dry rub? - Smoking Meat Forums
Aug 27, 2013 · I've heard some suggestions that this is ok as long as my rub isn't salt-heavy. I use a variation of the Thrill of the Grill rub recipe, just changing it by doubling the brown sugar and throwing in a little extra cayenne. Salt stays the same and I think is about 1/10th or 1/12th of the rub. Also, I don't brine.
how to get the best bark?????? on a pork shoulder!!!! - Smoking …
Jun 1, 2009 · rub with evoo then apply rub let set for a couple hours and apply more rub..then during the last hour, hour and a half brush with a honey butter or maple syrup and butter glaze and turn up the heat a little
When do you inject and rub your meat? - Smoking Meat Forums
Jul 21, 2013 · However, I would keep your rub process the same. I find that if I rub it too far in advance it will suck too much juice out of the meat itself rather that just that outer layer we want to become bark. Now my rub is fairly salty... so if your rub has a low salt content it makes sense to rub it farther in advance.
Johnny Trigg and Myron Mixon recipes--UPDATED!!! - Smoking …
Jul 4, 2012 · Find out how to make ribs, brisket and pulled pork like the Pitmasters on TV. See the ingredients and methods for Johnny Trigg's foil wrap and Myron Mixon's vinegar and apple juice injection.
Question about wrapping meat after applying rub
Dec 28, 2012 · - Place the meat on the plastic wrap covered cookie sheet. Baste the top of meat with sticking agent, then rub. - Now flip the meat so the newly rubbed side is down on the plastic. Baste and rub the rest of the meat.(Any rub that fell off while in the process is …