Cut a 5# pork shoulder in half months ago and now about to smoke one half tomorrow. Does a binder and seasoning applied a day in advance vs applying the day of make any difference? Also , any guesses on how long a cook for a 2.5 pounder at approx 250 -260 degrees and naked with no-wrap take in my PK 360?
I'll be fully clothed of course!!
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It makes a difference if there is salt in the rub. The salt will penetrate the muscle, but nothing else in the rub will. But it isn't necessary to brine a shoulder if you will be turning it into pulled pork. I'll leave the time to cook question to the more science-y friends here, but I'm guessing with no wrap, about 6 hours.
I've tried both mayo and mustard as a binder for dry rub but just before the cook with pork never tried overnighting it.
Agree with the above post, isn't necessary for pulled pork. I do think it makes a difference with pork ribs.
Mine comes outta the freezer or fridge gets dry rubbed and on to the grate.
I never dry brine pork, beef on the other hand I will.
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