Originally Posted by ajstrider
For pork, I can't tell much difference between overnight, a few hours before, or right before it goes on the smoker. So these days I fire up the smoker and as it is settling in I trim and rub the pork, then throw it on the smoker. Sometimes overnight rubs with salt do give a bit of a hammy taste. Also sometimes the meat is packed with a high sodium content preserving liquid that can give it a hammy taste that isn't your fault. The worst ones I have found for this is the Tyson brand pork at wal mart.
Beef and chicken get treated differently, this is just for pork.
Tyson were the ones I was talking about above. Never again.