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Boston butt question

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I'm not really into the sweet bbq sauces myself but I'm cooking for my audience, not for myself and most of them like the bbq sauces. I did brine it before rubbing it
 
the DRIZZLE said:
I don't know. I'm from the "rub some dirt on it" school of hygiene, but when I've left a raw steak or ground beef in the fridge for 4 days it has definitely started to look and smell off.
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Then your fridge isn't cold enough. It will for sure have a more "beefy" smell, but not a bad smell. Your nose will know though.

Places charge you good money for "aged" beef.
 
spidey07 said:
Then your fridge isn't cold enough. It will for sure have a more "beefy" smell, but not a bad smell. Your nose will know though.

Places charge you good money for "aged" beef.
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Beef is aged under tightly controlled temperature and humidity, and they end up trimming a non-trivial part off and throwing it away. It probably won't kill you to eat meat that's been in the fridge for a week, but I do think it will at least taste off.
 
the DRIZZLE said:
Beef is aged under tightly controlled temperature and humidity, and they end up trimming a non-trivial part off and throwing it away. It probably won't kill you to eat meat that's been in the fridge for a week, but I do think it will at least taste off.
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run some water over it and rub with a paper towel. it will be fine.
 
Finished smoking the pork about 1.2 hours ago. I let it rest on my counter wrapped in towels for about an hour. Finished pulling it all apart (of course I was constantly snacking on it. That bark, oh lord!) Once it finishes cooling off in the fridge, I'll be packing it into small zip lock bags and freezing it tomorrow.
 
zinfamous said:
it'll be fine.

whenever I go back home and bring back several pints of BBQ, I get it frozen and carry it back with me. It's never dry after thawing
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BBQ is already dry. It's just the melted connective tissue that makes it seem otherwise. Alton Brown told me so. But seriously, that's probably why it freezes and reheats so well.
 
zinfamous said:
that.

it will be totally fine for a week...assuming properly salted (brine and rub) and you finish it the only way it should ever be finished: vinegar base. "BBQ" sauce = instant fail.

OP: did you brine it before the rub? if not, fail already.

best bet is to smoke the day before (brine the night before that), then toss it in the fridge. or just smoke O/N before the event, and it will be ready in the morning.
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Brine is a farce. Does nothing to the meat. No need to do anything to a butt or shoulder except rub it, smoke it, foil it for the last hour or two, and then eat it. Don't brine turkey, pork, or beef, its not needed.

There are many different articles on this.
 
slag said:
Brine is a farce. Does nothing to the meat. No need to do anything to a butt or shoulder except rub it, smoke it, foil it for the last hour or two, and then eat it. Don't brine turkey, pork, or beef, its not needed.

There are many different articles on this.
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And there are plenty of articles that show the brine penetrates the meat and bone adding more flavor.

I will never NOT brine pork or poultry, the difference is out of this world.
 
I don't know about brining but I don't think letting the meat sit overnight after dry rubbing makes any noticeable difference. I go from dry rub straight to the smoker.
 
spidey07 said:
And there are plenty of articles that show the brine penetrates the meat and bone adding more flavor.

I will never NOT brine pork or poultry, the difference is out of this world.
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:thumbsup: I did a brined turkey last year for Thanksgiving and it was out of this world. I'll never do turkey any other way now.
 
slag said:
Brine is a farce. Does nothing to the meat. No need to do anything to a butt or shoulder except rub it, smoke it, foil it for the last hour or two, and then eat it. Don't brine turkey, pork, or beef, its not needed.

There are many different articles on this.
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well, I've seen several arguments for both sides, I've also seen America's Test Kitchen somewhat rigorously explore (and test) the debate between hi/fast then low/slow, vs low/slow then hi/fast in terms of "locking in juices" when cooking meat.

It seems that there is no such thing as "locking in juices," or rather, that neither method significantly outperforms the other. It stands to reason that the specific habits we adopt tend to work, whether or not they are best or whether or not there is any specific reason for it, but simply that we come to trust them and know that they work, for what we want.
 
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