How early is too early?

madcad59

Newbie

Original poster

Jan 1, 2012

5

10

N.W. Indiana

• Jan 17, 2012

• #1

Can I apply a dry rub 3-4 days before the meat hits the smoker or is that way too early? :grilling_smilie:

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jan 17, 2012

• #2

Longer is better in my opinion, it will get better penetration...Go for it!...JJ

 

alblancher

Master of the Pit

OTBS Member

Mar 6, 2009

4,166

66

Louisiana

• Jan 17, 2012

• #3

Just keep everything tightly wrapped so it doesn't get dried out and keep it very cold. 

 

madcad59

Newbie

Original poster

Thread starter

Jan 1, 2012

5

10

N.W. Indiana

• Jan 17, 2012

• #4

I'm having a Bbq on Saturday but work the 3 dsys prior and won't have time to prep. I just don't want to wreck this Bbq because of my inexperience. Can you tell I'm. new to the Q? Thanks for any advice

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jan 17, 2012

• #5

Never did it that long before, but don't see why not too, and as Jimmy says it will give the rub more time to penetrate the meat.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Jan 17, 2012

• #6

Yup just keep it tightly wrapped so air does not get to it and you are fine. And since you are new - like Al said, keep it cold too. 

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jan 17, 2012

• #7

The longer the better, just remember the pics 

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Jan 17, 2012

• #8

If you are using a rub that is heavy w/ salt you may want to cut a bit of the salt. it could absorb some extra salt sitting the extra few days ???

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jan 17, 2012

• #9

eman said:

If you are using a rub that is heavy w/ salt you may want to cut a bit of the salt. it could absorb some extra salt sitting the extra few days ???

Click to expand...

  Good call Bob, I didn't think of that. Of-course my rub has very little salt, if any.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jan 17, 2012

• #10

As Bob said, maybe?

If you have a lot of salt in a rub, or a lot of salt and acid in a marinade, it can be too long.

Good luck and good smoking.

 

sprky

Master of the Pit

OTBS Member

Jun 26, 2007

2,932

41

Hutchinson Kansas

• Jan 18, 2012

• #11

What I have done in the past out of necessity, when something came up an I couldn't smoke within 24 hours. Vac seal the rubbed meat it and throw it in the freezer.  Night before smoke I thawed in water bath place in fridge till smoke time. I have even done this for taking meat to the lake.

 

Last edited: Jan 18, 2012

madcad59

Newbie

Original poster

Thread starter

Jan 1, 2012

5

10

N.W. Indiana

• Jan 22, 2012

• #12

Thanks for all the advice. My smoke went great with awesome results. My WSM smoker worked like a charm too. Thanks again!

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,026

2,659

Tampa area, Florida.

• Jan 22, 2012

• #13

Madcad59 said:

Thanks for all the advice. My smoke went great with awesome results. My WSM smoker worked like a charm too. Thanks again!

Click to expand...

:th_nopicsye3:

 

madcad59

Newbie

Original poster

Thread starter

Jan 1, 2012

5

10

N.W. Indiana

• Jan 22, 2012

• #14

Until I figure out how to load pics from my phone to this forum, I guess it never happened then.:devil: