I have read on this site that if you can dry brine a pork butt 12-24 hrs in advance of putting on the Memphis Dust, it will help with the moisture during a cook. I have been told that putting salt or a rub with salt and sugar in it that far before the cook will make the pork begin to cure. Meaning, the pork will have a "ham" type of flavor because it was curing before the cook.
Has anyone else heard this or experienced this? I recall years ago that I rubbed some ribs overnight and when I pulled them out of the fridge to smoke, they smelled "hammy". Everyone loved them but I would rather have a shoulder taste than a ham taste to my finished product. Thanks, to all!
Has anyone else heard this or experienced this? I recall years ago that I rubbed some ribs overnight and when I pulled them out of the fridge to smoke, they smelled "hammy". Everyone loved them but I would rather have a shoulder taste than a ham taste to my finished product. Thanks, to all!
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