Smoking Pork Shoulder in a week, should I salt and rub now or wait?
I've dressed 4 shoulders for a big party. Trussed them up and was going to salt and rub today then BBQ tomorrow and refrigerate for a week. Now that I've read more about that, I'll wait to BBQ till the party. But the meat's all prepped would it be OK to salt and rub now? Thanks,
Personally I'd wait a few days, but someone more knowledgeable may have a different answer. I'd be afraid it would start curing and tasting like bologna.
I agree with that statement Steve, the best one I have done was exactly what you said seasoned frozen then straight to the grill from the freezer. Best smoke ring I have ever had!
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
I'm going off of memory from reading those glorious Meathead & Blonder articles on Salt and Smoke, but I don't think it hurts to salt early. The curing, if my memory is correct, is from the type of salt/amount. The article talks about how long you have to let the salt dry brine to get to the center of a thick cut like a Pork Shoulder, and it was in that 24-36 hour mark.
All this is making me want to go re-read those articles!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Thanks for the welcome and great info. I'll update my intro when I'm done with this party...my wife's 50th! I'm going to wait to salt until the day before BBQ...prepped my son because I'm out of town. He's on it though.
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