Steve in Cincy
New member
Good morning. I'm writing from Cincinnati, where it's a gray and chilly day (temp in the 30's F), and I'm planning to use the Weber 18.5" smoker my daughter gave me for Christmas for the first time later today. I'm nervous. I'm using a pork shoulder that I trimmed and tied last night, final weight 7 lb 11 oz. Not sure how things would go with the dry rub, so I rubbed it last night and it's been in the fridge for about 15 hours now.
Question 1: Does it hurt to leave the meat, already rubbed, in the fridge too long? If so, what happens?
Question 2: Since the outside temp will be in the 30's or so the entire time, any idea how much additional time will be needed for the meat to reach proper internal temp?
My plan is to fire the smoker about 6:00pm today and smoke overnight.
Thoughts or comments appreciated.
Thanks!!
Steve
Question 1: Does it hurt to leave the meat, already rubbed, in the fridge too long? If so, what happens?
Question 2: Since the outside temp will be in the 30's or so the entire time, any idea how much additional time will be needed for the meat to reach proper internal temp?
My plan is to fire the smoker about 6:00pm today and smoke overnight.
Thoughts or comments appreciated.
Thanks!!
Steve