MMMM.. BRISKET..
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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.


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Old 09-13-2019, 04:49 PM   #1
chambersuac
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Default Advanced prep question

Hey y'all. I have a fairly rookie question, I know, but would be grateful for your input. I'm smoking a brisket a several racks of ribs tomorrow along with chicken, sausage, ABTs and, of course, MOINK balls. My friends and physical therapists are coming to help me build my own parallel bars at home, and I don't want to spend much time prepping the meat tomorrow - so, I am going to trim tonight. My question is this: Do any of you guys apply your rubs the night before and happy with the results? I normally apply rub just an hour or two before meat goes on the smoker. My biggest worry about prepping 12 hours early is that the salt in the rubs will make the pork taste "hammy." TIA
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Old 09-13-2019, 04:51 PM   #2
Jrogers84
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Ill do my ribs and pork overnight but not beef. If your worried applying rubs only takes a second. Trimming takes a little more time
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Old 09-13-2019, 04:56 PM   #3
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I've applied rubs the night before, though as Jrogers84 said, applying the seasoning takes relatively little time. I usually avoid doing it to ribs since the meat is so much more thin, but briskets and butts, I never really notice a difference one way or the other other aside from not having to apply the rub just before hitting the cooker.
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Old 09-13-2019, 05:49 PM   #4
chambersuac
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Applying rubs doesn't take y'all long??? Weird. I usually put mine on 2-3 grains at a time -and one ingredient at a time, so I can make sure the ratio is exact. Usually takes 2-3 hours per brisket. Isn't that normal?


Yeah, OK. I AM joking. You're right about it only taking a short time, but prefer to pre-rub tonight, if the quality won't be downgraded. Tomorrow morning, I want to get started early and also let my wife sleep in, as it's her only day to do so. The less time I spend doing stuff inside, the better her chances are of her getting rest.

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Old 09-13-2019, 07:13 PM   #5
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I like to apply the rubs while the pit is warming up. To me, overnight rubs turn into a soupy mess, with lots of liquid left in the pan.

I want that moisture in the meat when I cook it.
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Old 09-13-2019, 10:51 PM   #6
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I never put rub on the night before. Too much rub gets wiped off pulling the saran wrap off the meat.

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Old 09-14-2019, 03:31 AM   #7
chambersuac
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Thanks, y'all.
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And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
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