I misjudged the amount of time that it would take for a 12 pound boston butt to thaw out, so I haven't had a chance to dry rub it yet. My usual rub is a salt, sugar, onion powder, garlic powder, chili powder, paprika, cumin and black pepper mixture. Normally I go for a 24-hour rest after the meat has been rubbed. That amount of time usually draws about a half cup of liquid out of the meat.
I'll get home around 5:30 today, and can hold out until nearly midnight before I need to put the meat on the smoker. What will the difference be between 5-6 hours rubbed and 24 hours rubbed? I'll still get bark, which is what I'm really after.
Any tips, things to look for, things I should do different?
Edited by Jay Porter - 3/4/16 at 7:50pm