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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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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If not moist then flavor with rubs when you pull and sauce as you wish.
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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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If you’re going to pull them, try mixing the rubs into the pulled meat.
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Personally if the bark isn't setting yet I would dust them up.
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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.
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