Pork Shoulder - Best time to apply rub?

[Maverick]

For you seasoned vets im sure this is a rookie question but I’m going to ask it none the less.

I plan on smoking an 18 pound bone in this weekend. I’ll put it on Friday late afternoon so it’s ready Saturday.

My question to the group…in your experience when is the best time to apply the rub? Asking to determine if I should
1) Apply the rub Thursday night and let it sit overnight
2) Apply Friday morning when I get up
3) Apply 1-2 hours before putting it on the smoker

All feedback is appreciated. -Maverick

 

[JPSBBQ]

I've heard people say it can get Hammy tasting when applied overnight, but I've never noticed that to be the case. I've done the night before for convivence purposes, but usually either do right before or a few hours before. Not sure it's a game changer either way really. Pork butt is probably the single most forgiving cook you can pursue. You got this.

good luck and enjoy.

 

[Slimpicker]

my last butt was rub same day, morning rubbed, evening on grill... I still had liquid that the salt drew out and didn't like the bottom of my butts getting the rub washed off... had to apply a little extra shake before the grill.
Should have put them on paper towel instead of butcher paper.

Anyway, I don't think it really matters but I'd do #2

 

[Timmy]

I fire the grill up, while it’s preheating I prep the meat. Then put it in the grill.

 

[Murphy's Law]

my last butt was rub same day, morning rubbed, evening on grill... I still had liquid that the salt drew out and didn't like the bottom of my butts getting the rub washed off... had to apply a little extra shake before the grill.
Should have put them on paper towel instead of butcher paper.

Anyway, I don't think it really matters but I'd do #2

If I do rub overnight I try and put the meat on a cooling rack to keep it off the pan.

 

[miguelb]

I usually inject it the night before with Kosmo's pork injection. I have put the rub on the same night as well and apply more before putting on the grill. I honesty think you can't go wrong doing it any method. I think you will find that trying different methods will give you different results which will allow you to see what's will be your best preference. As many said before, smoking pull pork is very forgiven. Let me know how it turn out for you.

 

[Slimpicker]

I plan on smoking an 18 pound bone in this weekend. I’ll put it on Friday late afternoon so it’s ready Saturday.

18lbs? I've never seen one that big. Think about cutting that in half for an easier cook and added bark to your pull.

Are you sure you don't mean 2 9lbers?

 

[roadman]

I would like to piggy back off this post. My wife purchased (2) 2.5 lbs of boneless pork shoulder and wants me to use smoke
them in our Pro 575. Most of the recipes I am finding are for 8lbs on the app or on the net. I know to look for a temp of 203 degrees,
but I am trying to coordinate with 5:30pm dinner time in the kitchen. I am thinking both only need to rest for a hour, so, approx,
at 225 temp, how long will the pork shoulders smoke at 225. Thanks.

 

[GrillMeister]

I fire the grill up, while it’s preheating I prep the meat. Then put it in the grill.

Yep. Rubbing my butts is something to do while the grill gets up to temp.

 

[Slimpicker]

I would like to piggy back off this post. My wife purchased (2) 2.5 lbs of boneless pork shoulder and wants me to use smoke
them in our Pro 575. Most of the recipes I am finding are for 8lbs on the app or on the net. I know to look for a temp of 203 degrees,
but I am trying to coordinate with 5:30pm dinner time in the kitchen. I am thinking both only need to rest for a hour, so, approx,
at 225 temp, how long will the pork shoulders smoke at 225. Thanks.

Actually they can rest for several hours with no harm done in a cooler, wrapped in foil and a towel.
Pork, even that small, can take up to 8 hours, and you are only doing them at 225 so I dunno. I'd allow 8 and if done 3 hours early then REST them like I said and all will be ok.
Don't forget to add a "finishing sauce"... google it.

 

[primeone]

I normally prep the meat first and then go clean my Traeger and let it warm up. I would say 30-45 minutes I let the rub set in.