Is Overnight Refrigeration Good After Seasoning?

[Slider]

I will be smoking a 10-pound pork butt for dinner tomorrow night. Wild it be ok to season it today and place it in the refrigerator overnight?

 

[Ol' Smokey]

Yep....seasoning the day before is best to let the meat absorb what it can. At least thats my preferred way

 

[Cowboy1955]

I do it every time
Lets the seasoning soak in

 

[Slider]

Got it. I just seasoned it and popped it in the refrigerator

BTW, here is the rub recipe I made...

• • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 3 tablespoons kosher salt
  • 2 tablespoons white sugar
  • 2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1 tablespoon black pepper
  • 1/4 teaspoon ground rosemary
  • 1/4 teaspoon cayenne powder
  • 1/8 teaspoon ground celery seed

 

[Mike From R.I.]

I can't see why not.

 

[Slider]

Here is my game plan...

- 9 pound pork butt
- Placing it on my PB @ 10 am
- Going to start it at 225 for about 6 hours or until it hits an IT of 160
- Remove and wrap in butcher paper
- Place back into the smoker.
- Cook until IT hits 200 (approx. 2-4 hours)

 

[brewersfan73]

Perhaps others will correct me if I'm wrong, but you might want to start earlier if you are having it for dinner. I think you will run the risk of either not eating until very late or not have much of a bark. Although, maybe with the amount of brown sugar you are using, it will be fine.

The last one I cooked, I didn't wrap it right away when it hit the stall. I let it bark up for a couple of hours during the stall before I wrapped, and it was the best one I made. If I was cooking a 9# butt, I'm putting it on at 6 or 7 in the morning, just to be safe. Just a suggestion. If it gets done early, it will hold very nicely in a cooler, still wrapped up, for quite a while.

 

[Slider]

My guesstimate is that the cook should run between 8-10 hours. My guests will arrive at 5 pm for appetizers. I'm planning on eating at 7 pm

 

[Ol' Smokey]

Better to get it done early, then to hope for perfect timing. It will stay warm for a long time wrapped in a cooler.....

 

[Slider]

You guys have more experience that I do. In your guesstimate,what would you expect the total cook time to be, not including the rest?

 

[Ol' Smokey]

I think youre fairly close on time. Its just that youre not leaving any margine for things happening.

A little wind could add to cooktime....

When it hits the stall, it could linger there a bit longer than expected....

Every piece of meat cooks a little different than ones of equal size....

All the little unkowns can add extra time to your cook. If you were eating at 5 and didnt get done till 6:30....not such a big deal. Eating at 7 and not getting done until 8:30 could be a problem.

Not all my examples are absolutes, just posibilities. Id rather have to let it sit 2 hours wrapped in a cooler than be late for dinner time...


But i tend to overthink sometimes too....

 

[Slider]

What could go wrong?

 

[Ol' Smokey]

 

[Slider]

I'll keep you posted

Pics to follow tomorrow

 

[Jimsmokes]

I will be smoking a 10-pound pork butt for dinner tomorrow night. Wild it be ok to season it today and place it in the refrigerator overnight?

I season and wrap in saran wrap.
I'd start around 8:00 and run around 250 grate temp till I liked the bark then wrap.