Prepping a Pork shoulder


 
M

MPannell

New member
Is 24 hours prior to smoking too soon to put Rub on a pork shoulder and wrap up and keep in the fridge?
I'm using Smokin Harts Pork rub, and a small amount of Apple juice...
 
It's not overly salty!!! The label doesn't break down the amounts so I'm unsure..
I used it on some ribs and I didn't notice it being over the top with salt!!!!
 
The longest I've ever left a rub on is 12 hours, but I'm sure you will get other and better opinions here soon. When are you doing the cook?
 
Gonna go to the Pechanga BBQ Comp in the morning and check in with my friends Smokin Harts, then (get ta Smokin) Maybe around 2:00!!!!
 
MPannell said:
Gonna go to the Pechanga BBQ Comp in the morning and check in with my friends Smokin Harts, then (get ta Smokin) Maybe around 2:00!!!!
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Are you prepping the shoulder for the comp? If so it won't past inspection. If you are bringing it to hang out and throw down, I would rub and wrap in the morning. IMO anything past 3-4 hrs starts to turn the rub to mush and wants to fall off and not bark up
 
Todd Phillips said:
Are you prepping the shoulder for the comp? If so it won't past inspection. If you are bringing it to hang out and throw down, I would rub and wrap in the morning. IMO anything past 3-4 hrs starts to turn the rub to mush and wants to fall off and not bark up
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No no I'm a Newb to the WSM... It's for after the Comp.. Just going to get ideas and hang with a friend who's entered...
 
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