Not only did I not get a chance to dry brine as I normally do I did not apply salt when I applied the rub. It's been smoking over night and is about to enter the stall. I don't plan to wrap but need to decide if I should salt the exterior now or add salt to taste as I pull the pork. What would you do?
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Forgot to Salt the Pork Shoulder
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If memory serves me well Frozen Smoke never added rub on his butts before smoking and only added to the pulled pork afterwards.Â
I do rub mine before smoking but add a bit more after pulling and I believe it makes a big difference to the end products taste.
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That sounds like a good dilemma. Salt to taste.
BTW is you add a little salt to your beer you will get a little head. Hence the phrase, "What do you want, a little salt in your beer?".
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I might be reading this wrong, but I think folks are telling you to throw salt over your shoulder.
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i know this is an old post but i just had the same problem. i’m eating 12 lbs of under salted pork butt.. I know it can be salted post smoke but it doesn’t have that exquisite taste of a perfectly dry rubbed and salted piece of meat. Oh well- there’s always next weekend here’s a quote from Snoopy “Learn from yesterday, live for today, look to tomorrow, rest this afternoon”.
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Originally posted by mhowo View Posti know this is an old post but i just had the same problem. i’m eating 12 lbs of under salted pork butt.. I know it can be salted post smoke but it doesn’t have that exquisite taste of a perfectly dry rubbed and salted piece of meat. Oh well- there’s always next weekend here’s a quote from Snoopy “Learn from yesterday, live for today, look to tomorrow, rest this afternoon”.
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