Pork butt

[Clawbear57]

I'm going to season a butt but because of time I'm going to put back in fridge until tomorrow. Pros or Cons or doesn't matter?
thanks

[Oak Smoke]

I don’t like salting my pork more than an hour before going in the smoker. A rub like MMD would be fine because it has no salt. That’s just my 2 cents worth.

[Murdy]

I'm going with "doesn't matter." I generally salt and season butts the night before and let them sit in the fridge over night.

[LA Pork Butt]

I can’t tell any difference.

[Steve R.]

I'm Team "doesn't matter." I can't think of any cons. My best ribs happen when I prep them the night before.

[Spinaker]

Nothing wrong with that at all. If you can, put it on a wire rack in the fridge and put a pan under it. You will be just fine.

[Spinaker]

Yep, leave that SOB uncovered in the fridge. Bark it up! texastweeter

[texastweeter]

Arf ARF!! "In my best DMX voice"

[Spinaker]

Hahaha, unreal. LOL texastweeter

[shify]

Always dry brine at least 24 hours in advance, so I think it'll turn out better. If you did a full rub, may want to give it another quick coat before cooking, especially if you wrapped in saran wrap and/or didn't put it on a rack

[HawkerXP]

+1

[Finster]

I've done both night before and morning of and have not noticed a difference.

[DaveD]

Def agree on using a rack on any cut for that overnight storage in the fridge, instead of it resting on a flat metal or ceramic surface.

You will be just fine!

[Michael_in_TX]

I'm actually in favor of this idea. For large cuts of meat, I'm starting to adopt a two-day dry brine. (Especially for pork loin.)

[PipsBBQ]

My best success is to inject it wrap in cellophane. put in the fridge. Then add my dry rub while the Smoker is heating up. For me it add's moisture

[jlazar]

I do the same. Inject the night before and rub before putting on. Don't do dry brine if injected.

[jfmorris]

I am in the "it doesn't matter" crowd, and since I normally dry brine the butt overnight, THEN add rub, I really think it doesn't matter.

[mrteddyprincess]

I'm in the "I've done it both ways and can't tell much of a difference" crowd, but I'm mainly responding to just say "Hi James."

B

[Clawbear57]

Hi Brian, we'll catch up soon.

[HawkerXP]

I'll do +8lbs two days ahead if I think of it.

[Clawbear57]

Thanks all. I'm going to season tonight 🤪.

[58limited]

I typically season or at least brine the night before. I often use an injectable brine: 1/4c salt, 1/4c sugar, bring to the 2 cup mark with 50/50 water and apple cider vinegar. This will inject two 10 lb. butts and they turn out very juicy.