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Rub doesn't seem to add any flavor to pulled pork.

post #1 of 8
Thread Starter 

I've smoked about a dozen pork shoulders in my smokers since I got my first one last year, and rub (when I use it) doesn't seem to have any effect on the end flavor at all.  I brine the pork overnight in salt water and molasses, then I put on the rub, then it goes into the smoker for however long it takes.


I get a nice smoke flavor, but the various off the shelf rubs I've used never seem to add any flavor.  Is there some trick to using them besides sprinkling on a heavy coat and slamming it in the smoker?

post #2 of 8

Rub it very heave then wrap in Saran wrap and let sit overnight. 



If you need to add more after you pull that is fine. If you aren't using at least half of the jar for store bought stuff you are not using enough.

Happy smoken.


post #3 of 8
I agree with mule, I also add a little bit after I pull the meat. Not enough to overpower the meat, just enough t add a little spice.
post #4 of 8

The rub isn't going to penetrate that far into the meat. Brisket is the same way. All the rub flavor is in the bark; and if you chop up all the pork, not much bark is going to be in each bite. You want flavor then, in my opinion, you need to inject. 

post #5 of 8
Thread Starter 

Thank you, I'll give it a try.  Do you cut off the fat on the bottom of the shoulder before you put the rub on?  I never have, but I was considering it on the theory that the rub might work better that way.

post #6 of 8

I trim the fat off the bottom so that by the time the meat is cooked I have none or very little of the fat left left, in other words it renders itself gone as the meat cooks.


To apply the rub I give it a light coat of mustard to help the rub stick and then lay the rub on nice and thick, you will think you are putting on too much.

post #7 of 8
Thread Starter 

I'll try that, thanks.

post #8 of 8
I am definitely a proponent of pulling it and then adding a generous amount of rub too the pulled meat
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