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When do you rub your meat?
Jcl5150
Posts: 280
I’m going to do my first brisket cook this Sunday, and it got me wondering about when to apply the rub. One post I read said apply the rub12 hours before, one said to apply it as the Egg is coming up to temp. Anyone have any advice as to the best time to apply the rub? I’m using Hard Core Carnivore Black.
In addition to brisket, when do you apply rub to a Boston butt? Ribs? Chicken? Steak? Is there any great advantage to applying rub early?
In addition to brisket, when do you apply rub to a Boston butt? Ribs? Chicken? Steak? Is there any great advantage to applying rub early?
Comments
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As often as I can~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Get someone else to rub it for you. It’s the “Patriots Way”
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I typically do an hour or two in advance. My experience with pork is that if you use a salt heavy rub to early it can change the flavor of the meat to a hammy taste~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:I typically do an hour or two in advance. My experience with pork is that if you use a salt heavy rub to early it can change the flavor of the meat to a hammy taste
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In all seriousness, I apply rub while the egg is heating up. I’m lazy like that.
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DoubleEgger said:In all seriousness, I apply rub while the egg is heating up. I’m lazy like that.
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Light the lump. Let temp stabilize. Say to self, "Oh, crap, I forgot the rub!"
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I hear @mrcookingnurse is fond of KY jelly on his meat the night before.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I have tried all different times and ways and have settled on this. For Briskets/Beef Ribs I apply rub while the egg is getting to temp. For Butts/Ribs, sometimes I do the night before, sometimes while the egg is getting to temp. I have not noticed any difference in bark formation. For steak and chicken it is also while the egg is getting to temp.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Jcl5150 said:DoubleEgger said:In all seriousness, I apply rub while the egg is heating up. I’m lazy like that.
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I am lazy the other way. I normally apply the rub the day/night before the cook. Leave it tightly wrapped in the fridge. Then It's fire up the cooker, get stabilized at temp and toss on the protein. Oh, enjoy the house-rules adult supervisory beverage while the cooker is coming up to temp, time of day independent.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:I am lazy the other way. I normally apply the rub the day/night before the cook. Leave it tightly wrapped in the fridge. Then It's fire up the cooker, get stabilized at temp and toss on the protein. Oh, enjoy the house-rules adult supervisory beverage while the cooker is coming up to temp, time of day independent.
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What he says.. I'm pretty much in the while the egg is coming to temp camp. Have never really noticed a difference myself.
LG BGE
36" Blackstone
Weber Genisis
Cold IPA on tap! -
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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@Jcl5150 - I wrap in shrink wrap to minimize the exposure to the drying effects of the air in the fridge.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:@Jcl5150 - I wrap in shrink wrap to minimize the exposure to the drying effects of the air in the fridge.
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@Jcl5150 - You have got this. Manage your cook temp and make sure nothing is exposed to the direct fire. Then trust the feel as you close in on the finish-line. Patience is the watch-word. I'm around most of Sunday so shoot me a PM if you have questions.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:@Jcl5150 - You have got this. Manage your cook temp and make sure nothing is exposed to the direct fire. Then trust the feel as you close in on the finish-line. Patience is the watch-word. I'm around most of Sunday so shoot me a PM if you have questions.
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Here's the cook target that is all I aim for: Finish inside the FTC window which I consider 2-6 hours wide. I feel brisket can really benefit from the FTC and for me 2 hours is my desired (key word) minimum. There are some cooks where I didn't get the two hour window but that's the challenge and fun. However, there have been some where I needed more than 6 hours. In simple words, "the friggin cow drives the cook."If you are at 10+ lbs prior to trim then you are likely somewhere in the 8-9 lb cook weight. The start time is when the BGE is stable and you load the brisket-not when you fire it up. (Obviously cook temp is the driver here.)As I mentioned it all that stuff I included in that email, You have some options to influence the rate of the cook. As it progresses, foil to speed it up, butcher paper to preserve the bark or dial up the temp to punch it home. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I apply salt to my proteins the night before, or 48 hours (or more for specialty meats). Apply the rubs while Mr. Egg is heating up. Everything I've read, the rubs just don't "sink" into the meat; it is, or becomes, a crust and its application time is irrelevant.
Commercial rubs that already have salt in them (I bought an 8-pack of Dizzy seasonings over a year ago, and most haven't even been opened!) I apply for the salt, according to thickness, as I said in the first paragraph.
I have NOT done any side-by-side comparison testing for the above, but I need something to do when I retire._____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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While my wife is out shopping.Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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Because she doesn't like me to dirty up the kitchen.Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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lousubcap said:Here's the cook target that is all I aim for: Finish inside the FTC window which I consider 2-6 hours wide. I feel brisket can really benefit from the FTC and for me 2 hours is my desired (key word) minimum. There are some cooks where I didn't get the two hour window but that's the challenge and fun. However, there have been some where I needed more than 6 hours. In simple words, "the friggin cow drives the cook."If you are at 10+ lbs prior to trim then you are likely somewhere in the 8-9 lb cook weight. The start time is when the BGE is stable and you load the brisket-not when you fire it up. (Obviously cook temp is the driver here.)As I mentioned it all that stuff I included in that email, You have some options to influence the rate of the cook. As it progresses, foil to speed it up, butcher paper to preserve the bark or dial up the temp to punch it home. FWIW-
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Mattman3969 said:I hear @mrcookingnurse is fond of KY jelly on his meat the night before.
I’ve actually got a new contract with astroglide_______________________________________________XLBGE
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