Is there a culinary, scientific reason why we wrap meat tight in plastic wrap after a rub, as opposed to just putting it in a container with a cover or just on a platter?
I got to play Devils Advocate here, in a lighthearted manor.:biggrin: ...Rubbing ahead makes no difference?...Marinate Beef for Jerky overnight...or...Just Dip and Smoke? Rub Spiced Dry Cure on Belly, bag and rest 7 days per inch, turning to allow liquid to contact all areas...or...Rub Belly with Spiced Dry Cure, rest while preparing smoker, smoke to desired color? Yes the examples are thinner than a Butt, however, it's all essentially the same. We put something to flavor the meat on the outside and give it some " time " to get on the inside. The more time you give the Rub on the meat, the more flavor you get in the meat...JJ:devil:
Quilty as well. Wife, kids, getting all the ducks in a row, I too am frequently not organized enough to make the rub and prep in advance. Many a hunk of meat sees rub minutes before hitting the smoker. I just wanted to point out that there is a valid reason to rub and rest if so inclined...JJI'm just getting lazy in my old age.