- Jun 6, 2013
- 138
- 39
My going to be smoking a 10lb Boston Butt pork shoulder. I have always used mustard for "glue" then added my rub to it, rapped it up in plastic rap and placed in the refrigerator for over night 24hrs.
My question is what if i lefted it the refrigerator longer....like say 2 or 3 days? Would it dry out the meat because of the salt in the rub? Or more flavor?
Help me out
My question is what if i lefted it the refrigerator longer....like say 2 or 3 days? Would it dry out the meat because of the salt in the rub? Or more flavor?
Help me out