Curious how other's handle this (pork butts)

Discussion in 'Pork' started by danbury, Aug 9, 2013.

  1. danbury

    danbury Smoking Fanatic

    I've been smoking pork butts for the past 30 something years.  I've used different rubs over the years and sometimes all I do is salt, pepper and brown sugar just before putting on the pit.

    For those that use rubs that contain salt, how do you handle all the moisture on the meat before putting on the smoker?  Do you just put it on wet, or dry it off?  Just curious.
  2. I just put it on. I have never seen a issue with moisture. One of my rubs has a lot of salt in it.

    Happy smoken.

  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    I rinse the butt and pat dry a little with a paper towel and then dump rub on right before smoking.

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