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.
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.
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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