Rubbing Butts
- Thread starter CarterQ
- Start date
FLBentRider
New member
I like 12 to 24, but I have done the "express" version as well.
CarterQ
Moderator
Yeah I have trouble telling the difference as well so I'm usually rubbing and then waiting for the smoker to get hot then away we go.
For those who go for the longer times what is your reasoning?
TentHunter
Moderator
Like Bear I couldn't tell any significant difference so for me, the rub goes on a cold butt and onto the smoker.
I've read that in a dry marinade, the salt penetrates the meat (because of osmosis). But otherwise its not until the spices/herbs and meat heat up and release their oils that the oils then co-mingle and flavor the meat. Same with sausage; even though its mixed in until its heated the herbs can't release their oils. An example that was used was flavored oils.
Anyone else ever read or heard that?
I've read that in a dry marinade, the salt penetrates the meat (because of osmosis). But otherwise its not until the spices/herbs and meat heat up and release their oils that the oils then co-mingle and flavor the meat. Same with sausage; even though its mixed in until its heated the herbs can't release their oils. An example that was used was flavored oils.
Anyone else ever read or heard that?
KimG SOW
New member
It also depends on the rub, how strong it is. For ours, I can tell a difference in the flavor of the meat when we rub it just before putting it in the smoker & letting it sit for at least 6 hours. There is a stronger, deeper flavor.
FLBentRider
New member
I did an experiment once with a brisket.
I used wild willys number onederful rub.
I cut the brisket in half the long way, one half go the rub and a 24 hour rest in the fridge, the other half got the rub right before going in the smoker.
A blind taste test was issued to by family.
It was unanimous. everyone liked the 24 hour one better.
I think it makes more difference on a brisket than on a butt, due to the greater surface to mass ratio.
I used wild willys number onederful rub.
I cut the brisket in half the long way, one half go the rub and a 24 hour rest in the fridge, the other half got the rub right before going in the smoker.
A blind taste test was issued to by family.
It was unanimous. everyone liked the 24 hour one better.
I think it makes more difference on a brisket than on a butt, due to the greater surface to mass ratio.
Best pork butt I ever smoked was one that was mustarded up, rubbed, wrapped up and forgotten in the meat drawer for a week. When I found it, it smelled okay so I cooked it. The flavor was awesome (no injection). Last year I taught a cooking class and showed everyone how I do a contest butt. Injected, rubbed and wrapped it up. No time to cook it. 2-3 days later a friend cooked it up. Next time I saw him at a contest he demanded to know what I did to that butt. I really think it was the time that made the difference. I did not put a bunch of injection powder for this flavorful mix -- since I knew the butt was going to sit.
