On Mar 21, 4:55 pm, "Dave Bugg" > wrote:

> I don't. I rub it, then into the pit it goes.
>
> If you apply a rub and let it sit, I would apply more rub just before you
> put it in the pit.

Using your favorite method of smoking, have you noticed any difference
in the way the final product turns out with two different methods?

Over the years I have tried both long setting of the rub, and
immediate application of rub on spares and bb ribs, then smoke. I
couldn't tell a big difference in taste. The ones that sit overnight
in the fridge turn out a different color but that is probably because
of all the paprika, etc., that is in the rub.

I have cooked the equivalent of a couple of herds of briskets, but
only about 30 butts. An overnight sit in the fridge covered with a
brisket covered with rub definitely makes a difference in taste over
applying just before smoking. I know it is my rub as I can taste a
tiny hint of the spices in the meat but really in the bark. Also, I
think the rub mixed with he blood and juice and makes a better bark if
allowed to work overnight.

That being said, a brisket smoked with an application of a simple rub
of salt, a ton of black pepper and some garlic powder just before
cooking is a wonderful thing.

But I was wondering if the leaving rub on overnight or applying just
before smoking specifically affects the bark formation or taste on a
pork butt.

Robert