The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 08-24-2013, 02:06 PM   #1
ChetPunisher
On the road to being a farker
 
ChetPunisher's Avatar
 
Join Date: 04-28-13
Location: Holland, Michigan
Default Rub Question

I'm planning on injecting my pork butts today and smoke tomorrow. What is the consensus, should I rub and let sit over night or rub in the morning before I put in the smoker?

Thanks.
__________________
Char Griller Red Akorn, Char Griller with Side Fire Box. Psalm 77
ChetPunisher is offline   Reply With Quote




Old 08-24-2013, 02:11 PM   #2
Big Country BBQ
Full Fledged Farker
 
Big Country BBQ's Avatar
 
Join Date: 04-30-12
Location: Huntsville, AL
Default

inject tonight rub 1 hr before they go on the smoker
__________________
CUSTOM VERTICAL SMOKER | PRIMO XL | WEBER PERFORMER PLATNIUM | WEBER WSM 22.5
STARS AND BARS COMPETITION BBQ TEAM
HUNTSVILLE, AL
ROLL TIDE ROLL!
Big Country BBQ is offline   Reply With Quote


Old 08-24-2013, 03:09 PM   #3
blackdog043
is one Smokin' Farker

 
Join Date: 01-21-10
Location: Denver, NC
Default

+1 what Big Country said
__________________
[B][COLOR=black]Bill[/COLOR][/B]
[COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993
Green Performer 1998
22.5 OTG
22.5 OTS
UDS
Mini WSM
Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb:

[B]Got butt ? Smoke it !![/B]
blackdog043 is offline   Reply With Quote


Thanks from: --->
Old 08-24-2013, 08:04 PM   #4
1911Ron
is One Chatty Farker
 
Join Date: 04-09-12
Location: South of the Fulda gap
Default

I inject and rub the night before and put some more rub on before going out to light the smoker, or not depends.
__________________
A bunch of Webers, a UDS and a Happy Cooker!
1911Ron is offline   Reply With Quote


Old 08-24-2013, 08:49 PM   #5
K-Train
is One Chatty Farker
 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Default

^^^Cool pic of Darth and a Shiner
I inject a couple hours ahead, and rub an hour before putting in smoker.
__________________
Keith Fat Maxine's BBQ
Thanks to: Mojobricks, Make It Meaty, and In House Jewelers
Humphrey's Battle Box
WSM 22.5
GMG Davy Crockett
K-Train is offline   Reply With Quote


Old 08-25-2013, 08:30 AM   #6
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

I inject overnight and rub about 2-3 hours before going to the smoker..
IamMadMan is offline   Reply With Quote


Old 08-25-2013, 08:37 AM   #7
ChetPunisher
On the road to being a farker
 
ChetPunisher's Avatar
 
Join Date: 04-28-13
Location: Holland, Michigan
Default

Well, I'm trying inject over night and rub an hour before throwing it on.
__________________
Char Griller Red Akorn, Char Griller with Side Fire Box. Psalm 77
ChetPunisher is offline   Reply With Quote


Old 08-25-2013, 08:40 AM   #8
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Default

I apply rub right before I go out and fire up the pit.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1300 Timberline 5/26/17
1 18.5 WSM
Super Fast BLUE and REDThermopen
1 - Fantastic hubby - the original Big Al
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Thanks from:--->
Old 08-25-2013, 08:44 AM   #9
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

I used to do my pork butts overnight. But now I do it Before I go setup the smoker and fire. Ends up being about 1-2 hours before it goes on the smoker.
__________________
~Ren~
:fish2:"D-Canoe" Club Founding Member 2017:fish2:
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote


Old 08-25-2013, 08:46 AM   #10
ChetPunisher
On the road to being a farker
 
ChetPunisher's Avatar
 
Join Date: 04-28-13
Location: Holland, Michigan
Default

I just got the feeling that the salt in the rub was doing something overnight (curing?) and my bark was just not happening correctly. Thanks for the replies everybody.
__________________
Char Griller Red Akorn, Char Griller with Side Fire Box. Psalm 77
ChetPunisher is offline   Reply With Quote


Old 08-25-2013, 09:00 AM   #11
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

The salts will slowly cure the meat, but overnight it shouldn't cause a huge issue. Also it shouldn't effect your bark. It would probably help create bar easier as the salt helps the meat form the pelical so that the smoke can start sticking too it. There are other factors that are keeping your bark from forming.

On a side not, you can typically get a killer smoke ring if you rub the butt overnight.
__________________
~Ren~
:fish2:"D-Canoe" Club Founding Member 2017:fish2:
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:22 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts