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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?


  • 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: 2,524
    I prep when I have time.. usually I do it night before because I have my mynchins asleep.
  • nolaeggheadnolaegghead Posts: 26,390
    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.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    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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