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1st overnighter

kelvinatorkelvinator Posts: 7
edited August 2012 in Pork
Hi all! Been lurking here for a few weeks trying to soak in as much as possible. Going to try a 8.75 lb butt tomorrow night. Trying to decide tonight if I should go ahead and apply mustard and Bad Byron's and refrigerate until the cook tomorrow night. Is there really any advantage to doing this or should I just wait until right before it goes on the egg?

Comments

  • Phoenix824Phoenix824 Posts: 243
    I just add my rub right before it goes on the egg.    I light the egg and prep the meat while it comes to temp.   
    Steve Van Wert, Ohio XL BGE
  • BYS1981BYS1981 Posts: 2,489
    I prep when I have time.. usually I do it night before because I have my mynchins asleep.
  • nolaeggheadnolaegghead Posts: 20,527
    I don't use mustard anymore - too much work and no tangible benefits.  I get the egg started, pull the butt out of the fridge, apply the rub and throw it on as soon as the smoke smells good.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ncbbqncbbq Posts: 257
    No mustard here either. I've never seen the need for it as the meat always seems to be moist enough to bind the rub with no problem.
  • I'm a mustard fan. I've read that the vinager in the mustard helps break down the collagen in the pork butt. I don't know if it makes a difference but I've seen too many award winning BBQ guys that do it so I do it too.
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