Seasoning

[briang]

Do any of you put your rub on the day before you put on the pit like Brisket or pork butt

 

[daveomak]

Brisket made into pastrami, the spices etc. are on the meat for at least 2 weeks before smoking....

 

[mike243]

I use to season everything the day before but mostly stopped, not sure my old taste buds know the difference, thick cuts wont get seasonings very deep unless injected, if I was going to inject would do it then throw on the pit

 

[SmokinVOLfan]

I too used to season the day before when I first started smoking. Didn't see any real taste difference in it so just do it the day of the smoke now.

 

[siege]

I season the day before, Saran wrap, and throw in the fridge.then let it sit out the next day while the smoker comes up to temp.
I think the salt has a surface reaction, and the spices have a chance to rehydrate and bloom.
You might check with Chef Jimmy, this sounds like something he would have a good perspective on.

 

[smokerjim]

I season the day before.

 

[oldsmokerdude]

Season a couple hours before (dry brine is an exception). As others have suggested the rub flavoring will only penetrate so far into the meat, regardless of how long it is on there.

That said, try it both ways then do what works and tastes best for YOU.

 

[gmc2003]

For me it's start the coals, pull the meat out of the fridge, season, set the smoker up, and put the meat on. No resting or prior seasoning here.

Chris

 

[6GRILLZNTN]

For me it's start the coals, pull the meat out of the fridge, season, set the smoker up, and put the meat on. No resting or prior seasoning here.

Chris

This!

 

[tallbm]

Do any of you put your rub on the day before you put on the pit like Brisket or pork butt

Hi there and welcome!

If I will be pressed for time the day I plan to smoke I will prep and season the day before. Other than that I don't make it a habit.

So for example: I plan to smoke a brisket overnight Friday night. I don't have time to prep Friday night because I have other commitments. Solution?
Thursday evening I prep the smoker, season the meat, and put covered in the fridge. When Friday evening rolls around and I finally get home I just turn on the smoker and throw the meat in... done!

I don't notice a difference in flavor doing a dry seasoning the day before vs the moment I plan to cook it.

MARINADES, now that is a different story all together. Same with Brines. I do them the correct amount of time always :)

 

[jcam222]

I always season and wrap the night before I smoke. Not sure if its necessary or not, just the way I read about when I first started and have continued to do so. I do know that with most rubs having some amount of salt it does seem to form a slurry and likely penetrate to some degree.

Funny enough I debated this with myself earlier today. I just rubbed up 4 nice big butts and thought about just turbo smoking them this afternoon but opted to just wait and smoke tomorrow.

 

[Bearcarver]

Hi there and welcome!

If I will be pressed for time the day I plan to smoke I will prep and season the day before. Other than that I don't make it a habit.

So for example: I plan to smoke a brisket overnight Friday night. I don't have time to prep Friday night because I have other commitments. Solution?
Thursday evening I prep the smoker, season the meat, and put covered in the fridge. When Friday evening rolls around and I finally get home I just turn on the smoker and throw the meat in... done!

I don't notice a difference in flavor doing a dry seasoning the day before vs the moment I plan to cook it.

MARINADES, now that is a different story all together. Same with Brines. I do them the correct amount of time always :)

Somewhat like what "Tall" says.
However I do everything I can the day before, because I can spread things out throughout the day, and not have so many things to do on the Smoking Day.
I get wore out much too easy, so I prep the meat the day before, Clean my door glass the day before. Brush the whole interior of my MES, in case there are any loose things hanging off the walls or ceiling. Then I don't have so many things to do the next day.

Bear

 

[chilerelleno]

I like to season the night before, and I wrap in plastic wrap too.
It gives the salt time to brine into the meat which is very beneficial to flavor and moisture retention.
Kind of a cross between dry and wet brining what with the surface moisture being retained by the plastic wrap.
And that moisture allows for some rehydration of spices/herbs, drawing a little more flavor out of them and perhaps get a little more penetration than otherwise.

 

[zwiller]

Like most gave posted, I do it night before for convenience. You are gonna need to rub/dry brine a week+ to get any sort penetration and even then you will get no where near the results of injecting from a rub.