FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Boston butt prep

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
brewsterb
Newbie


Joined: 03 Jul 2011
Posts: 28
Location: Calgary, AB Canada

PostPosted: Sun Sep 09 18 8:02 am    Post subject: Boston butt prep Reply with quote

I’m having a bunch of friends over next weekend for a bbq feast. Because my wife and I work all week we picked up a couple of 7lb bone in butts today. They are loosely bagged so I was going to rub them down,vacuum seal them, and put them in the fridge to keep them fresher until I smoke them next Saturday. Will the 6-7 days in the rub be ok or will that affect my meat in any way? Or shoul I just vacuum seal them as they are then rub them down Friday night?

Any thoughts would be appreciated.
Back to top
View user's profile Send private message
jess
BBQ Super Pro


Joined: 26 Sep 2007
Posts: 1780
Location: Fl.

PostPosted: Sun Sep 09 18 7:33 pm    Post subject: Reply with quote

JMHO but that long with any appreciable amount of salt in your rub would probably give you a ham flavor...
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2347
Location: Mt. Pleasant, South Carolina

PostPosted: Sun Sep 09 18 8:00 pm    Post subject: Reply with quote

No need to overthink things...or waste vac bags. I would double wrap in plastic and pop them in the freezer until Wednesday. Move from freezer to refrigerator on Wednesday morning. You don't need to vacuum seal for this short period of time. I don't season ahead...choosing to season just before hitting the pit.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
brewsterb
Newbie


Joined: 03 Jul 2011
Posts: 28
Location: Calgary, AB Canada

PostPosted: Sun Sep 09 18 10:10 pm    Post subject: Reply with quote

Thanks for the input, never thought about the salt aspect so I’m glad I asked. I will double wrap and into the freezer.

I truly appreciate the advice.
Back to top
View user's profile Send private message
brewsterb
Newbie


Joined: 03 Jul 2011
Posts: 28
Location: Calgary, AB Canada

PostPosted: Sun Sep 09 18 11:52 pm    Post subject: Reply with quote

Thanks guys for the help. It’s done, wrapped in Saran Wrap and in freezer. After reading the responses it shoulda been a no brainer about freezing but I did not think about the salt factor. That’s what is so great about this forum.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group