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11-06-2008, 08:49 PM
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#1
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2500 gallons year to date
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How soon is too soon too rub your meat?
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All joking aside, how soon is too soo to put the rub on a boston butt? I would like to do it the night before, effectively placing the rub on the pork a solid 23 hours before i start to smoke it.
is that too long?
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11-06-2008, 08:53 PM
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#2
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In yo' garage, steelin' yo parts.
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Quote:
Originally Posted by Reverend JC
All joking aside, how soon is too soo to put the rub on a boston butt?
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Nope can't resist. Even in the presenve of the Rev.
All depends on how quickly I can locate the right butt in Boston to rub.
I would never concern myself with getting my rub on for too long (unless it starts to chaffe). It when your rub is too short when regarding porking.
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11-06-2008, 08:54 PM
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#3
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Man, I don't know if I could rub it that long...
I usually only go for 15-30 mins or so, but in that time I give it a good deep rub and massage to work everything all in there. The end result is always fantastic.
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11-06-2008, 08:59 PM
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#4
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For the love of beer!
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If you rub and wrap that's good.
Over time aroma can be lost if not wrapped
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11-06-2008, 09:04 PM
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#5
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2500 gallons year to date
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Yeah, it will be wrapped tight in saran wrap.
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11-06-2008, 09:47 PM
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#6
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Orange whip?
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I always rub the butt the night before and then again before it goes on the smoker. I used to worry about too much seasoning. Reality is that you throw out about half of it due to fat.
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11-06-2008, 10:18 PM
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#7
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Heh. 
Overnight is ok. There is some concern that, depending on how much salt is in the rub, that it'll begin to "cure" at some point. I believe it depends on the cut of meat though, wouldn't try 24 hours with say, babybacks. But a butt should be ok. |
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11-06-2008, 11:25 PM
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#8
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2500 gallons year to date
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there is some salt in it but the majority of it consists of paprika and dark brown sugar.
Cool, now to juvinle it up a bit, no one call me, ill be rubbing my meat for the next 24 min.  |
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11-07-2008, 12:48 AM
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#9
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Quote:
Originally Posted by Reverend JC
Yeah, it will be wrapped tight in saran wrap.
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So do you mean a sort of an Auto-asphixiation type of thing? |
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11-07-2008, 01:30 AM
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#10
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If there's grass on the field, play ball.
On a serious note....like the others have said, just wrap it up. I think the longer the better. I usually let mine soak up the rub for a good 24-36 hours or so.
Quote:
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Originally Posted by reverend JC
Cool, now to juvinle it up a bit, no one call me, ill be rubbing my meat for the next 2.4 min.
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I fixed this for you.
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