why overnight?

[inkjunkie]

See where lots of folks will apply a rub and let the meat sit, wrapped, overnight. Why overnight? Will adding 24 hours to it alter the flavor? Planning on doing a pork butt this Sunday....and am getting antsy lol. Want to pull it out of the freezer and get it thawed/rubbed and wrapped... For no particular reason. All be aside, I am wondering why overnight seems to a standard of sorts...why not a couple days?

 

[noboundaries]

You can definitely do it a couple days.  Really depends upon your tastes and preferences.  The longer you leave the rub on the more flavor penetration you'll get.  A butt is a big hunk of meat so no problem. 

 

[x0xsaywhutx0x]

when applying a dry rub, it rarely penetrates more than 1/8in. Its more of a surface treatment to give it some flavor and a nice crust. So there really is no point in applyong a rub days in advance, overnight or couple hours is just fine. Only salt pentrates deeper and it takes about 24 hours to penetrate an inch, depending how much salt you use. If you want to give it more flavor on the inside then do an injection the night before a smoke to allow the juices to disperse throughout the meat.

 

[bmaddox]

I tend to use a slather with my rub so I try to do it overnight to allow the two to form a paste. I don't always do it ahead of time. Last weekend I rubbed a brisket an hour before it went on and it was fine.

 

[frog1369]

I personally think it makes no difference in the end as long as you leave it go long enough to get the rub "set" so it doesn't fall off.  The rub is there for the bark, it really doesn't penetrate into the meat much.  I put the rub on when it's convenient for me, whether that's one hour before or a day before.  If I know I'm cooking the next day, the night before will probably be part of my prep time, less to do the next day before I start cooking.  I like to get up and just get ready to cook, not make messes to clean up in addition to cooking.