View Full Version : When do you rub your butt?
Happy Hapgood
01-09-2015, 05:21 PM
I've got a 9 pound Boston Butt going on tomorrow morning. Going low and slow (approx 250*F) Expect it to take 10-12 hours.
I've been putting the rub on in the morning while the fire is getting right on the WSM. Good results and bark.
Is there any type of advantage to rubbing it the night before and let it sit in the fridge? Does it add any Tone, Taste or Tenacity to the meat?
Going with K-salt and either Oakridge BBQ or Simply Marvelous rub.
Thanks for any replies. :thumb:
Lockon
01-09-2015, 05:25 PM
I poised that same question not long ago....got lots of mixed reviews. I do mine the night before and wrap in plastic wrap. I do pull it from the fridge and let it come up to room temp some, while the pit is coming up to temp.
Yeah, on this one you will get answers all over the ball-park. I have always put rub on after I started the cooker heating up. Never tried any other way so can not compare. Also always started my butts fairly cold, cause I was taught that the meat takes more smoke when cold.
Happy Hapgood
01-09-2015, 05:36 PM
Yeah, on this one you will get answers all over the ball-park. I have always put rub on after I started the cooker heating up. Never tried any other way so can not compare. Also always started my butts fairly cold, cause I was taught that the meat takes more smoke when cold.
I think we are from the same school on this. I'm going with pecan for a change this time instead of hickory.
Thanks!
Happy Hapgood
01-09-2015, 05:37 PM
I poised that same question not long ago....got lots of mixed reviews. I do mine the night before and wrap in plastic wrap. I do pull it from the fridge and let it come up to room temp some, while the pit is coming up to temp.
I'll let beef come close to room temp but never tried it with pork.
Thanks!
I think we are from the same school on this. I'm going with pecan for a change this time instead of hickory.
Thanks!
I think you will love the pecan. Maybe a little cherry mixed in. Really gives the color a boost, as well as the flavor.
Jason TQ
01-09-2015, 06:35 PM
If you are just going for pulled pork then I've found it makes no difference as to when you rub the pork. The only reason I'll rub it the day/night before is if I'm smoking early in the morning and I don't want to deal with rubbing the cobwebs/booze out of my eyes and also rubbing the meat. I like having the meat pre-rubbed so when I get up early in the morning all I have to do is throw it on the smoker after lighting the fire :becky:.
SmokinFatties
01-09-2015, 06:38 PM
I smoked a butt on pecan today with great results. Usually rub my butt the day before.
chuMP
01-09-2015, 07:10 PM
Depends on how far I fell and whether the ground was hard or soft.
Wickedcajun
01-09-2015, 07:14 PM
If you are just going for pulled pork then I've found it makes no difference as to when you rub the pork. The only reason I'll rub it the day/night before is if I'm smoking early in the morning and I don't want to deal with rubbing the cobwebs/booze out of my eyes and also rubbing the meat. I like having the meat pre-rubbed so when I get up early in the morning all I have to do is throw it on the smoker after lighting the fire :becky:.
Me too!!!:-D
Bludawg
01-09-2015, 07:28 PM
I can't tell a difference
Seefyre
01-09-2015, 07:32 PM
I think the short answer is- Whenever you want to!
cowgirl
01-09-2015, 07:36 PM
For me it depends on the rub. Some rubs make pork taste too "hammy" if left sitting too long. I usually just rub em while the fire's getting hot.
Everyone's taste buds are different though.
Mikeincalgary
01-09-2015, 07:37 PM
How about injection?
My girlfriend just rubbed the pork for me..:thumb: i'm stuck at the firehouse working my shift. Smoking it tomorrow with maple.
jmck999
01-09-2015, 08:17 PM
Ive done both and see no difference.I have tried many different things that do make a difference,but how long ahead of time i put the rub on is not one of them
Happy Hapgood
01-09-2015, 08:19 PM
Thanks to all for the replies. Looking like it makes little or no difference as far as rubbing goes. :thumb:
landarc
01-09-2015, 08:25 PM
My plan for the next butt, is to not rub at all until it has been on the fire for an hour or two, then hit it hard with salt. Gonna try it the way Sir Porksalot does his Carolina Style pork.
BigTSmoker
01-09-2015, 08:36 PM
I have read that rubbing the meat the night before will cause moisture to be pulled out because of the salt. Not sure?
Blythewood BBQ'er
01-09-2015, 08:54 PM
I'll rub early at comps most of the time. It's to get it out of the way, time management thing. At home I always do it when it smoker is getting warm. I've not noticed any difference.
Smoke Dawg
01-09-2015, 09:31 PM
First thing every morning!
HOG FAN
01-09-2015, 10:02 PM
First thing every morning!
I never would have thought this thread would have made it this far before it took the inevitable turn:-D
jakel
01-09-2015, 10:37 PM
Most anytime :wink:
16Adams
01-09-2015, 10:44 PM
I rub while pit is coming to temp, however
Layered rub can make a difference in bark imho. Hit it lightly with rub. Then 1. Coat of mustard and hit again with rub or 2. Rub lightly then spray with Pam or Coconut oil and rerub.
I've always rubbed and wrapped tightly in plastic wrap the night before. But I think I'm going to try rubbing the next one in the morning while the Keg is coming to temp. From what folks are saying, I shouldn't expect to taste a difference. If that's true, no reason for me to bother doing it the night before. We'll see...
JABonk
01-09-2015, 11:35 PM
first thing every morning!
+1 !!!
landarc
01-10-2015, 12:06 AM
I do use a layered rub system, but, no mustard or adherents. I rely on the effect of sugar and salt to create a sticky surface for the additional layers of rub. This is when I am getting fancy.
Not even sure it makes a difference, but, I think it does.
ironmanerik
01-10-2015, 12:21 AM
I cooked some BB's recently that had been rubbed and vac sealed for 5 days before cooking, didn't notice any difference other than cayenne didn't come through.
http://www.bbq-brethren.com/forum/showthread.php?t=200625
I rub my butt and let it sweat while things are getting hot.
Pitbull
01-10-2015, 07:48 AM
I've got a 9 pound Boston Butt going on tomorrow morning. Going low and slow (approx 250*F) Expect it to take 10-12 hours.
I've been putting the rub on in the morning while the fire is getting right on the WSM. Good results and bark.
Is there any type of advantage to rubbing it the night before and let it sit in the fridge? Does it add any Tone, Taste or Tenacity to the meat?
Going with K-salt and either Oakridge BBQ or Simply Marvelous rub.
Thanks for any replies. :thumb:
Your can do it either way, but I've found that if I do it th night before its best to apply a little more rub in the morning. Never have found much difference in the outcome/taste.
Happy Hapgood
01-10-2015, 06:27 PM
Great replies. Thanks! I got a late start this Morning so it's still on. I did wrap for the first time too. I hope to post some pic's later.
campdude
01-10-2015, 08:08 PM
A little late to the party, but here's my .02. I've done both and now only rub in the morn while the smoker is coming up to heat. Never noticed any difference. +1 on you will need more rub in the morn if you started the rub the night before. I don't wrap butts anymore unless I need to get it done faster. Looking forward to the pron.
My plan for the next butt, is to not rub at all until it has been on the fire for an hour or two, then hit it hard with salt. Gonna try it the way Sir Porksalot does his Carolina Style pork.
landarc, reading this reminded me of something. When I was learning bbq from my elders in the 1950's, they never seasoned the pig until it had been on the fire for a couple of hours. Then we mopped with salt water. Then alternated between salt water mop, and melted butter. Towards the end of cook, gramps would add red pepper flakes to the salt water mop.
silverfinger
01-11-2015, 10:44 AM
:pop2:
Happy Hapgood
01-11-2015, 11:51 AM
Pulled the butt after 9 hours. Wrapping sped up the cook of the 9 lb butt. 5 1/2 unwrapped 3 1/2 wrapped.
Temps when pulled off the WSM:
http://i58.tinypic.com/w7hb2h.jpg
Good color and bark. Good deep smoke ring and bone pulled clean and very easy:
http://i59.tinypic.com/2rz5qnp.jpg
http://i57.tinypic.com/suw0g7.jpg
http://i58.tinypic.com/24xf3pt.jpg
Fantastic taste. going to pull and slice today.
Thanks for looking!
ksblues
01-11-2015, 11:58 AM
For me it depends on the rub. Some rubs make pork taste too "hammy" if left sitting too long. I usually just rub em while the fire's getting hot.
Everyone's taste buds are different though.
I've heard this as well. The hammy part I mean. But I've never had a cured flavor on butts after just one overnight fridge rest post rub.
campdude
01-11-2015, 12:13 PM
Nice looking butt, Toast.
silverfinger
01-11-2015, 01:59 PM
That looks like it turned out great!!
Looks moist and the bark has a great color to it.
Blythewood BBQ'er
01-11-2015, 02:23 PM
Beautiful Toast!
Happy Hapgood
01-11-2015, 04:55 PM
That looks like it turned out great!!
Looks moist and the bark has a great color to it.
Thanks SF. I had never wrapped or used pecan wood on a butt before but will be doing them that way in the future.
I watched the Aaron Franklin video just to get an idea on when it's done:
BBQ with Franklin: Pulled Pork - YouTube
arcorp
01-11-2015, 05:41 PM
I usually dry brine overnight, then in the morning light the fire, rub da butt, rub it again and then put it on. (The rub has no salt).
Very nice! Pulled pork is one of those things that just never gets old for. I may think I'm getting tired of it, then I eat some and realize it's by far one of my favorite things to eat of all time.
You did that one proud - looks great Toast! I'd love a sammich with a lot of that bark.
Happy Hapgood
01-11-2015, 07:13 PM
Very nice! Pulled pork is one of those things that just never gets old for. I may think I'm getting tired of it, then I eat some and realize it's by far one of my favorite things to eat of all time.
You did that one proud - looks great Toast! I'd love a sammich with a lot of that bark.
Thanks gtr ! We just did a light reheat and getting ready to pull slice and plate. I hope to post pic's.
Happy Hapgood
01-11-2015, 07:33 PM
Tried to slice it but it collapsed when I hit it with the blade:
http://i59.tinypic.com/20gk1e1.jpg
robbq
01-11-2015, 09:45 PM
If you are just going for pulled pork then I've found it makes no difference as to when you rub the pork. The only reason I'll rub it the day/night before is if I'm smoking early in the morning and I don't want to deal with rubbing the cobwebs/booze out of my eyes and also rubbing the meat. I like having the meat pre-rubbed so when I get up early in the morning all I have to do is throw it on the smoker after lighting the fire :becky:.
Same! Don't want to deal with it when I get up early.
uzikaduzi
01-12-2015, 12:34 PM
I rub anything bigger 2-3 days in advance and wrap tight in cling wrap. It doesn't make sense but i swear it comes out juicier than if i wait till a day before of as the smoker is coming up to temp. I never thought of it taking on a cured taste like ham but i think it likely should at least start to do that but it doesn't.
bradgreer
01-12-2015, 12:39 PM
For me it depends on the rub. Some rubs make pork taste too "hammy" if left sitting too long. I usually just rub em while the fire's getting hot.
Everyone's taste buds are different though.
I agree here, especially if the rub you are using has a high salt content it can start to cure the pork and give it a "hammy" taste.
[QUOTE=qman;3137995]landarc, reading this reminded me of something. When I was learning bbq from my elders in the 1950's, they never seasoned the pig until it had been on the fire for a couple of hours. Then we mopped with salt water. Then alternated between salt water mop, and melted butter. Towards the end of cook, gramps would add red pepper flakes to the salt water mop.[/QUOTE
When I was first taught no rub just a mop every now a then til done. I like to rub the night before or at a comp as soon as meat inspected. Looks like it turned out great. LOVE PECAN
captndan
01-13-2015, 08:29 AM
I rub my butt when I stand up.
Centravac1
01-13-2015, 02:31 PM
Looks great. Make some for lunch when I come over,might bring some of mine too.
THoey1963
01-13-2015, 03:25 PM
Looks like a great butt Toast. Late to this thread, but I prefer to rub the night before, a 9 pound butt takes about 9 hours on my WSM at 275*, and I foil wrap when I get a nice color like yours.
Happy Hapgood
01-13-2015, 04:14 PM
Looks great. Make some for lunch when I come over,might bring some of mine too.
Sounds like a good idea!
Happy Hapgood
01-13-2015, 05:28 PM
I forgot to add that I rubbed a light coat of EVOO as per the Aaron Franklin video before applying the rub. I think it really helped with the color and bark.
STLBBQer
01-13-2015, 06:00 PM
I typically rub my butts the night before, but the last couple I've done 4-5 hrs before putting them on and think they're just as good if not better. As others have said, high salt content can make them hammy with too much contact time.
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