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How long before I put a butt on the egg should I rub it?

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stranny00
stranny00 Posts: 36
in EggHead Forum
Is there any benefits to putting rub on a while before you smoke it?
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  • Hi54putty
    Hi54putty Posts: 1,873
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    I usually just rub it right before I put it on.
    XL,L,S 
    Winston-Salem, NC 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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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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  • Nsdexter
    Nsdexter Posts: 195
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    Depends on the rub and the desired affect
    HFX NS
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  • Duganboy
    Duganboy Posts: 1,118
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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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  • stranny00
    stranny00 Posts: 36
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    I was planning on using some mustard and dizzy dust

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  • sumoconnell
    sumoconnell Posts: 1,932
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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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  • Nsdexter
    Nsdexter Posts: 195
    edited June 2013
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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 brine
    HFX NS
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  • CAT Seller
    CAT Seller Posts: 208
    edited June 2013
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    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. Agree
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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  • Elde
    Elde Posts: 148
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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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  • JRWhitee
    JRWhitee Posts: 5,678
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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 Group 
    Johns Creek, Georgia
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  • Carolina Q
    Carolina Q Posts: 14,831
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    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!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Chubbs
    Chubbs Posts: 6,929
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    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
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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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
    I'm with Chubbs. BBQ was an event growing up(tending low and slows all night on a kettle and off-set) so I inherently am drawn to that. I like it being a 2-3 day process sometimes. Idiosyncrasies abound here, methinks. 
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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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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  • nolaegghead
    nolaegghead Posts: 42,102
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    Salting the meat in advance helps.  Rubs have salt.
    ______________________________________________
    I love lamp..
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