Been reading some threads and that produced this question. I have the cookshack rub. Do I or can I rub this on my butts and refrigerate over night before putting or the smoker (025) or will this make the butt hamy?
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I usually put the rub on 4-6 before going into the smoker. Refrigerate it wrapped in Saran Wrap. Just before I put it on the smoker I add another layer of the rub. I've gotten into the habit of adding a little bit of brown sugar to either the Cookshack rub or the Headcountry rub which I frequently use. I like the little bit of sweetness it adds and it seems to help to produce a little bit of extra bark. Hope this helps - I'm relatively new at this also and am in the "experimenting"stage.
I have applied rub to briskets and pork butts the night before (8 hrs) and have found no adverse effects. Like jacksmoker, I apply more rub just prior to smoking.
Word of caution, using this method for ribs or chicken will cause the meat to get hammy.
Word of caution, using this method for ribs or chicken will cause the meat to get hammy.