Rethinking rub strategy.

[HoosierTrooper]

Nothing earth shattering but I've been trying different ways of applying rub then the old standard of a thin layer prior to cooking. I recently smoked 3 butts for a friend of my Mom to take to a reunion. Cooked them with no seasoning whatsoever using hickory wood. As I pulled them I added a couple tablespoons of Texas Wild to each one and mixed it all thoroughly. I really liked being able to taste the rub in every bite.

The last ribs I fixed I smoked them over apple wood with no rub or seasoning. When I foiled them after 3 hours I covered them liberally with Wild and cooked them for 3 hours in the foil. Maybe the best tasting and best looking ribs I've ever done.

Last thing I smoked was a batch of thighs. Smoked over apple wood then peeled off the skin and tossed it in garbage can. Pulled all the meat from the bones and sprinkled some Wild on it along with a small amount of my homemade sauce.

I'm kind of liking the results of adding the rub after the meat's been cooked, or as in the case of the ribs added after the time in the smoke. Seems to give the meat more flavor from the rub and uses less rub.

[bigwheel]

Had an old codger talk me into cooking an unseasoned brisket one time with the object being to rub it after cooking. It come out horrible. That old man is a big trickster.

bigwheel

[HoosierTrooper]

Yeah I've not tried a brisket other than the traditional way. Other than adding extra rub to the burnt ends I don't think there's much else to do except pile on the rub before cooking.

[BBQIL]

That is an interesting strategy. I'll have to give it a try.

[gsmith]

I add a little extra rub when foiling and it seems to work fine

[texasbill]

I like to do a bit of both. I usually cover with Texas BBQ Rub and cook and then for brisket and butts I like to add a bit after the meat has been sliced, pulled, or chopped. Works great for me.

Bill