I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb

"Zz Yzx" wrote in message
...
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb

Between 5 minutes and 24 hours. Shoot for the 24 hours if you can.

Zz Yzx wrote:
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

I don't. I rub it, then into the pit it goes.

If you apply a rub and let it sit, I would apply more rub just before you
put it in the pit.
--
Dave
www.davebbq.com

On Mar 21, 4:55 pm, "Dave Bugg" wrote:

I don't. I rub it, then into the pit it goes.

If you apply a rub and let it sit, I would apply more rub just before you
put it in the pit.

Using your favorite method of smoking, have you noticed any difference
in the way the final product turns out with two different methods?

Over the years I have tried both long setting of the rub, and
immediate application of rub on spares and bb ribs, then smoke. I
couldn't tell a big difference in taste. The ones that sit overnight
in the fridge turn out a different color but that is probably because
of all the paprika, etc., that is in the rub.

I have cooked the equivalent of a couple of herds of briskets, but
only about 30 butts. An overnight sit in the fridge covered with a
brisket covered with rub definitely makes a difference in taste over
applying just before smoking. I know it is my rub as I can taste a
tiny hint of the spices in the meat but really in the bark. Also, I
think the rub mixed with he blood and juice and makes a better bark if
allowed to work overnight.

That being said, a brisket smoked with an application of a simple rub
of salt, a ton of black pepper and some garlic powder just before
cooking is a wonderful thing.

But I was wondering if the leaving rub on overnight or applying just
before smoking specifically affects the bark formation or taste on a
pork butt.

Robert

wrote:
On Mar 21, 4:55 pm, "Dave Bugg" wrote:

I don't. I rub it, then into the pit it goes.

If you apply a rub and let it sit, I would apply more rub just
before you put it in the pit.

Using your favorite method of smoking, have you noticed any difference
in the way the final product turns out with two different methods?

I haven't noticed a taste difference, but I have notice a thickness in bark
when the pre-rubbed butt, which results in surface moisture forming while it
was sitting, is then coated with more rub. Since I don't like a thick bark,
I don't do it that way anymore.

--
Dave
www.davebbq.com

Is Pork Butte a hog farm in Montana?

:-)

MBKC

Zz Yzx wrote:
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb

Seriously, as others I don't see the benefit of long standing if its just a
rub. However you can marinate or brine a pork butt and get considerable
benefit from that. My team partner feels the need to rub the pork butts in
advance, but lately he has been brining some of them. I think it makes them
too salty, with a hammy flavor. Nothing wrong with ham, but its not the same
as bbq butt. Same thing with baby back ribs. I prefer the spares because
they don't take on that hammy flavor, although unlike with the butts, I
really cannot put my finger on why I get that hammy flavor in the loin
backs.

MartyB in KC

Nunya Bidnits wrote:
Is Pork Butte a hog farm in Montana?

:-)

MBKC

Butte County, CA.

--
Dave T.


"Your attitude serves as a lens through which you see life, and it's
best when that lens is focused on the positive possibilities." - Ralph
Marston

On 21-Mar-2008, "Edwin Pawlowski" wrote:

"Zz Yzx" wrote in message
...
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb

Between 5 minutes and 24 hours. Shoot for the 24 hours if you can.

Good on ya Ed. I tried to think up a polite way to say that and just
couldn't
come up with one. I keep forgetting about the KISS method. You just
proved that it works most everywhere.

--
Brick(Youth is wasted on young people)

On Mar 21, 6:54 pm, "Dave Bugg" wrote:

I haven't noticed a taste difference, but I have notice a thickness in bark
when the pre-rubbed butt, which results in surface moisture forming while it
was sitting, is then coated with more rub. Since I don't like a thick bark,
I don't do it that way anymore.

I guess that would make great sense, as it works that way with the
briskets for me. I am still trying different recipes for rub and
their application times on the pork butts and since they do cook
differently than my normal fare I don't know which is me and which is
my cooking methods and choices.

With all the timers, thermos and good equipment, it has been easy
getting the meat texture I want with a butt. But I am not happy with
my pork butts as they just doesn't taste right to me. They are pretty
good, but not good enough. I am still scratching my head a little
over this puzzle, and I am not sure at this point how to fix it.

I'll keep at it, though. All in all, it's a pretty pleasurable task.
As some have pointed out before, one of the best things about barbecue
is you get to eat your mistakes.

Thanks -

Robert

On Mar 21, 7:27 pm, "Nunya Bidnits" wrote:

but lately he has been brining some of them. I think it makes them
too salty, with a hammy flavor. Nothing wrong with ham, but its not the same
as bbq butt. Same thing with baby back ribs. I prefer the spares because
they don't take on that hammy flavor, although unlike with the butts, I
really cannot put my finger on why I get that hammy flavor in the loin
backs.

I had some pork butt that had been brined and I think they must have
put some Tender Quick or something similar in it. It was nasty. I
felt like I was eating a very poor ham with too much smoke. I didn't
like it one bit. With the other crap he put in the brine, it also
kind of tasted of hot dogs. I may have just been so turned off that I
imagined it, but it had that hard cardboard garlic taste that you get
from old powdered garlic.

Odd though, I love to smoke a cured ham, over red oak. I like the
texture and the taste a lot, and for holidays (like this last
Christmas) it was a real crowd pleaser to put one on the table.

Robert

"Zz Yzx" wrote in message
...
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb


When time allows, I've always applied the rub the day before. I slather the
butt with mustard, then apply the rub, wrap tightly with saran/cling wrap
and then put it in the fridge over-night. I then pull it out an hour before
going in the pit, apply a bit more rub before going in the pit. (I like a
thick bark on my butts)

Matt

Matt wrote:
"Zz Yzx" wrote in message
...
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub. How
long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb


When time allows, I've always applied the rub the day before. I slather the
butt with mustard, then apply the rub, wrap tightly with saran/cling wrap
and then put it in the fridge over-night. I then pull it out an hour before
going in the pit, apply a bit more rub before going in the pit. (I like a
thick bark on my butts)


My knee jerk reaction is to add a "me too" to your reply. Then, I
remembered that some rubs include salt. My home made rub doesn't have
any salt in it, specifically since I frequently do just what you
suggest. I find that without salt in the rub, less moisture is drawn
from the meat while marinating.

OTOH, there are times when I've experimented using salt in the rub for a
large cut, specifically to dry out the bark a tad and to help it brown.
It's a matter of choice and taste. I always felt salt can be added later.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.

Nonnymus wrote:
Matt wrote:
"Zz Yzx" wrote in message
...
I'm bbq-ing a shoulder for Easter brunch. I'll use a simple rub.
How long do you guys let the meat sit after applying a rub?

Thanks a heap,
-jbb


When time allows, I've always applied the rub the day before. I
slather the butt with mustard, then apply the rub, wrap tightly with
saran/cling wrap and then put it in the fridge over-night. I then
pull it out an hour before going in the pit, apply a bit more rub
before going in the pit. (I like a thick bark on my butts)


My knee jerk reaction is to add a "me too" to your reply. Then, I
remembered that some rubs include salt. My home made rub doesn't have
any salt in it, specifically since I frequently do just what you
suggest. I find that without salt in the rub, less moisture is drawn
from the meat while marinating.

OTOH, there are times when I've experimented using salt in the rub
for a large cut, specifically to dry out the bark a tad and to help
it brown. It's a matter of choice and taste. I always felt salt
can be added later.

Agreed! And anything that shrinks, reduces, or cooks down is better off to
be salted after its reduced since the food may shrink but the salt remains
in the same amount.

MartyB in KC