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How long before I put a butt on the egg should I rub it?
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stranny00
Posts: 36
Is there any benefits to putting rub on a while before you smoke it?
Comments
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I usually just rub it right before I put it on.XL,L,SWinston-Salem, NC
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I typically rub my butt the night before. Then I rub it some more an hour to showtime and then right before. I get a bit more levels of flavor but guests always rave at how delicious the butt is.
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I've done it 5 minutes before and 24 hours before and I can't tell a lick of difference.
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I was planning on using some mustard and dizzy dust
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I like putting anything with salt on just before the heat, I feel it weeps out the moisture from the meat. I could be wrong.. in fact, I thought I was wrong once, but I was mistaken.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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sumoconnell said:I like putting anything with salt on just before the heat, I feel it weeps out the moisture from the meat. I could be wrong.. in fact, I thought I was wrong once, but I was mistaken.
Actually if you use a lot of salt you're likely better off leaving it on for a while it will reabsorb kind of like a brineHFX NS -
Duganboy Posts: 1,086 5:38PM I've done it 5 minutes before and 24 hours before and I can't tell a lick of difference. AgreeIf it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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Usually the night before... at least 12 hours. And then wrap it real tight in plastic wrap so that any moisture that the salt pulls out forms a brine and is held close to the meat.
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I am putting on two butts right now for tonights dinner, I rubbed them last night and wrapped them in plastic wrap and put them in the refrigerator. I like to think the rub will get into the meat more doing it this way but who knows for sure they are always eggcellent._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Very last minute for me. When the temp is stable, I take it out of the fridge, rub and throw it on. I've tried longer and noticed no difference. Btw, I rub it very heavily, no meat showing at all. And no mustard.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I have tried any combination you can think of-- 24 hours before, right before, 6 hours, 12 hours, and I just like doing it 12-24 hours in advance. No particular reason I just don't like doing everything at onceColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Chubbs said:I have tried any combination you can think of-- 24 hours before, right before, 6 hours, 12 hours, and I just like doing it 12-24 hours in advance. No particular reason I just don't like doing everything at once
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If i have the time, AND THINK OF IT(?), i like to put the rub on the day before and wrap it in plastic. Most of the time it gets rubbed while the egg is heating up. I use Bad Bryon's Butt Rub and it seems to melt quickly with the moisture of the meat, so i really don't taste a difference in the finished product?
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Salting the meat in advance helps. Rubs have salt.
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