Dry rub now or tomorrow?

[MikeInFla]

Going to do a small pork shoulder tomorrow (4 lbs). Wondering if I should put the dry rub on tonight or right before I put it in the Pit Boss. Have never tried a rub overnight before. Any suggestions?

Also, once I hit the stall I always wrap in foil. Was thinking of trying paper but not sure if that’s good for a pork shoulder or not. Previously I have used butcher paper only on beef. Thinking I might get a better bark if I use paper instead of foil.

 

[Cowboy1955]

Going to do a small pork shoulder tomorrow (4 lbs). Wondering if I should put the dry rub on tonight or right before I put it in the Pit Boss. Have never tried a rub overnight before. Any suggestions?

Also, once I hit the stall I always wrap in foil. Was thinking of trying paper but not sure if that’s good for a pork shoulder or not. Previously I have used butcher paper only on beef. Thinking I might get a better bark if I use paper instead of foil.

I always rub mine down the night before so it can soak in

 

[Jimsmokes]

I'd salt/season the night before. Then hit it with a bark rub day of cook. Foil or paper? If my bark ended up dark and crusty I'd wrap in foil. Nice brown mahogany I'd wrap in paper.

 

[MikeInFla]

Ok thanks. I’ll put rub on it tonight then decide on foil vs paper once it hits 165.

 

[Smokeyholler]

The first shoulder I did I wrapped at stall and the bark was not crisp when I took it out. Since I have never wrapped while on the smoker. I paper wrap it when I take it out and drop it in a cooler to rest.

I started running in P modes the whole time to stall. P0, P1 to maintain 225ish. When it stalls I may leave it there if time permits for more smoke time. When I'm ready to eat soonish I'll kick the rig to a higher temp around 275-300, either by P0 or straight temp setting depending on how the rig is running that day, to push it through the stall until I pull it out. Pink paper wrap then wrap with a towel and into a cooler.

I normally run them to 165-170 because I slice it rather than shred it. The shoulders I run are around 10 pounds so I would probably run the P setting a little higher for a lower temp on a smaller shoulder.

 

[MikeInFla]

Got it set this morning at 175. May turn it up if I think it will take too long. All depends on the day today. Using Killer Hogs rub. I’ll decide on foil vs. wrap later when I look at it.

 

[Freedbyjc]

Going to do a small pork shoulder tomorrow (4 lbs). Wondering if I should put the dry rub on tonight or right before I put it in the Pit Boss. Have never tried a rub overnight before. Any suggestions?

Also, once I hit the stall I always wrap in foil. Was thinking of trying paper but not sure if that’s good for a pork shoulder or not. Previously I have used butcher paper only on beef. Thinking I might get a better bark if I use paper instead of foil.

You get not any bark after you wrap.
Seasoning the Meat Overnight Vs just before

 

[MikeInFla]

I fell asleep! Forgot to put the rub on overnight but put it on around 5am. Put it on the smoker at 10:30.

 

[Ol' Smokey]

If you always do foil, try paper and see what turns out different, however, if youre doing this for a get together, stick with what you know works. I like trying different ways, but if i have company, i stick to what i know so i dont dissapoint....if that makes sense

 

[MikeInFla]

Yeah it’s just me, wife and daughters. Have always used foil but may give paper a shot. I know foil keeps the steam in and keeps it moist. Not sure on butcher paper. I keep going back and forth in my mind. One minute I say “ok foil” then the next minute “ok butcher paper”.

 

[MikeInFla]

Watching this now. Curious to see how his turns out, I’m still watching.

 

[MikeInFla]

Based on the post above I think I will go ahead and use foil. Paper might slow it down and I don’t want it to take longer than I will expect. So foil it is.

 

[Ol' Smokey]

Based on the post above I think I will go ahead and use foil. Paper might slow it down and I don’t want it to take longer than I will expect. So foil it is.

No sense of adventure...

 

[MikeInFla]

No sense of adventure...

Haha yep! My adventure might get me into trouble when everyone starts getting hungry so I will use foil. Next time I will try butcher paper but start the cook earlier in the morning.