Silly me.
I seem to try something new every time I smoke something. Can't leave well enough alone, even though every "cook" has been received enthusiastically by my family/friends!
Today, I thought I would try brining a pork butt with a molasses/koshier salt/water recipe I found here. Then, switch back to something resembling the Renowned Mr. Brown style for the cook.
Turned out our guests could not come tomorrow, so I decided to stretch things out, and start smoking tomorrow night for Monday eating. I was already brining, so I let that go the recommended 12 hours, rather than the abbreviated time I had planned to use. Took the butt out of the brine, dried with paper towels, and INTENDED to put it in a zip-loc and put the dry rub on at 8 AM and give it 12 hours, as well.
Well, my brain slipped a gear, I guess. My wife was gone, so I thought I'd wash up the dishes and the mess I had made in prepping. While thinking about that, I started spreading rub on the meat. By the time I came to my senses, the first coat of rub was beautifully applied! I threw it in the fridge, but it will be 24 hours before it goes on the smoker.
Does that matter? Can the spices be on TOO long?
I figured the spices (Black Pepper, Salt, Raw Sugar, Paprika, Dry Mustard, and a little Cayenne) only have so much "oomph" to impart, but thought some of you Smokin' Pros might know more definitively.
Any thoughts?
Thanks! Absentmindedly yours,
Daryl
I seem to try something new every time I smoke something. Can't leave well enough alone, even though every "cook" has been received enthusiastically by my family/friends!
Today, I thought I would try brining a pork butt with a molasses/koshier salt/water recipe I found here. Then, switch back to something resembling the Renowned Mr. Brown style for the cook.
Turned out our guests could not come tomorrow, so I decided to stretch things out, and start smoking tomorrow night for Monday eating. I was already brining, so I let that go the recommended 12 hours, rather than the abbreviated time I had planned to use. Took the butt out of the brine, dried with paper towels, and INTENDED to put it in a zip-loc and put the dry rub on at 8 AM and give it 12 hours, as well.
Well, my brain slipped a gear, I guess. My wife was gone, so I thought I'd wash up the dishes and the mess I had made in prepping. While thinking about that, I started spreading rub on the meat. By the time I came to my senses, the first coat of rub was beautifully applied! I threw it in the fridge, but it will be 24 hours before it goes on the smoker.
Does that matter? Can the spices be on TOO long?
I figured the spices (Black Pepper, Salt, Raw Sugar, Paprika, Dry Mustard, and a little Cayenne) only have so much "oomph" to impart, but thought some of you Smokin' Pros might know more definitively.
Any thoughts?
Thanks! Absentmindedly yours,
Daryl