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Oops! What would you do?

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    Oops! What would you do?

    So, last night I dry brined a pork shoulder and a chuck roast to smoke in the PBC. Put them on mid-day. When I took the lid off the PBC I immediately could tell that I forgot to add the rubs before putting them in the smoker! No Memphis Dust on the shoulder and no Big Bad Beef Rub on the Chuckie! I mean, who does that?

    My question to the group is, what would you do to save this meal and make it somehow meet expectations? My family knows good bar-be-que so I can't just fake it and hope they don't notice. Looking for some advice here.

    Thanks.

    #2
    Personally if the bark isn't setting yet I would dust them up.

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      #3
      If you’re going to pull them, try mixing the rubs into the pulled meat.

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        #4
        Serve with BBQ sauce.

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          #5
          They will probably be alright with just the smoke. Black's, one of the best BBQ joints in Texas, doesn't season their brisket and it is wonderful with a pitch black bark.

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            #6
            If the surface of the meat is still moist lightly dust them.

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            • Sweaty Paul
              Sweaty Paul commented
              Editing a comment
              If not moist then flavor with rubs when you pull and sauce as you wish.

            #7
            Give it a crack as is mate, I don't get too carried away with rubs unless it's pastrami.
            The dry brining should be enough, I like to enjoy the natural flavour of the meat with maybe a sauce on the side.
            Just my two cents worth

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              #8
              Be sure to let us know what you decide and how it turned out, Pics would be nice too.

              Thank you in advance.

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