I hope this post is in the proper channel. I haven't been able to find anything on point anywhere. Our Shrine club will be cooking maybe 45 pork loin roasts in about three weeks. I have found the rub and injection I want to use but the rub is not available locally so I will need enough on hand when we begin the cook. The roasts are approximately 2 pounds apiece and more or less cylindrical - perhaps 6-7" long and 3" diameter. It is hard to describe the amount of rub I used on a test cook of a single roast. It was not a light dusting but neither was it heavy. The best way I can describe it is that there was plenty of rub on the roast but there was meat still showing through. I would describe it as a moderate cover but that is a pretty vague term when discussing rubs but it is about the best I can do. I know I can probably do another test cook and measure the amount (weight) of the rub before I apply it but I am hoping I can avoid that and get some expert advice from those of you who have done larger cooks like this. Thanks to anyone who can give me a rough idea of how much I will need.
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How much rub do I need?
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That's a really good question, Jerod Broussard and texastweeter do large cooks, perhaps they can weigh in. I would think two or maybe three pounds of rub but that's a guess. If you cook often using the same rub, then order more than you think you need, the rest will be used up I suppose.
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BTW I used it on whole brisket again the other day. Great flavor. I LOVE it on chicken though!
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texastweeter I have version 2.0 on paper ready to go. Little less brown sugar and parika, upped onion, garlic, mustard powder, allspice, lemon pepper, and cayenne. Still the same total amount.
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Jerod Broussard we should start a rub swap (nohomo). I could send you some of my brisket rub in return for the rub you sent me. Or just swap some recipes.
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Founding Member - Moderator Emeritus
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Henrik, Thanks. That at least gives me a place to start. Normally I would just buy more than I think I need and save the rest. Problem with that is that we are doing this for a state-wide organization. They are paying for it and we have a pretty strict budget. Plus anything left over except perishables belongs to them so I wouldn't expect to keep anything but a minor surplus. Thanks again.
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