My last batch of Pulled Pork had the flavor of day old cardboard and I think I know why. When I got ready to smoke I found I was almost out of rub and the ingredients to make any more. The store is 30 miles away so I went ahead and smoked 6 butts with almost no rub on them. They looked great but had as much flavor as cardboard. Is it the rub that gives the meat it's flavor? I went ahead and pulled them, vacum packed and froze them. The only way I could eat the meat was applyingg a mix of seasoning and Worschester Sause after I thawed them and fixed sandwiches. They were only fair at best.
Tomorrow I'm going to do 20 butts, all about 6lbs. I'm going to apply yellow mustard and a ton of rub. Then I will wrap in plastic and refridge for 12 hrs before hitting the smoker. Do you think that will help give them flavor after they are pulled? Thanks.