Pork Butt Texas Style

[PaulNY]

Hey guys, doing a rub from Aaron Franklin, mostly salt and pepper, with a little onion and garlic powder. Plan is to start my fire around 4AM, with the intentions of eating around 6PM. Whenever its to temp, ill throw in a cooler till i'm ready to serve. Would you rub it the night before, or right before its going on the WSM? Would the rub since it will be alot of salt do anything negatively to the meat?

 

[Dustin Dorsey]

I usually put my rub on while my WSM is coming up to temp. You can certainly put it on the night before. This will achieve a dry brine effect and some of that salt will get drawn into the meat. It shouldn't do anything negative.

 

[Karl Quist]

If you are using salt in your rub, I would put it on the night before, and get some of the dry brining from the salt. Sounds delicious.

 

[Lew Newby]

I always rub the day before.

 

[Timothy F. Lewis]

I rub early and often!

 

[JRAiona]

I put my rub on the night before for the reason that Dustin stated. It does in essence create a concentrated dry brine. I also apply just before it goes on the smoker.

 

[Jim Strickland]

I put my rub on the night before then add a thin amount before l put it on.