Some things cook off with time and heat, you lose that flavor. Horseradish is one of them, I suspect a lot of others. I know the benefit of salt early on. But Meathead says many other spices/herbs don't penetrate, so why put them on early? I tend to think they lose their flavor with time/heat. Maybe it makes more sense to add flavors other than salt near the end instead of the beginning?
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Dry rub?
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Do some things cook off? Yes, kinda, depending. With a dry rub it's more "things change when cooked due to the complex interaction of heat, moisture, time, and (probably) smoke". That's why tasting a rub straight out of the jar often doesn't really jibe with what you get tasting it on a big hunk of meat that's cooked for a long time. Things change, and things that were prominent in the raw rub often end up muted and other things come to the fore.
Take, say, Montreal Steak Seasoning. Use it on something that gets seared hot and fast, something reverse seared, and something cooked low & slow. It'll be different on each. Throw in smoke, different still. Cook in the oven? Different. Sear in cast iron vs. over a screaming hot wood or charcoal fire? Different.
That's why some rubs that are killer on, say, a brisket are crap on flank steak, and why some things that are great on flank steak ain't going to do much for brisket.
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I have 3 rubs for pork, beef and poultry each are different. Each produce a different flavor, but each create a different crust/bark on the meat being smoked. The bark forms a flavor on the outside of the meat. So when you pull pork it is mixed in with all the other meat. For brisket the bark is a flavor enhancer when you taste a bite or so. For poultry especially chichen it flavors the meat as you take a bite.Last edited by mountainsmoker; July 24, 2019, 03:21 PM.
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