British BBQ Society Forums

derekmiller wrote:Hi Connor.

If it has got salt in, I tend to put in on about an hour before, go outside and get the smoker started and then put it straight on.
If there isnt any salt I would put it on the night before.
Derek.

For all meat of just for pork shoulder (or Brisket given its size)?

Basically salt cures the meat, hence pork - salt pork/bacon, beef - salt/corned beef. I don't know how much salt you would use in your rub but Derek's guide is a good one. The rub needs to flavour the meat and some will absorb into it but not very far, which allows the actual meat flavour to be tasted.

I tend to apply it for all meats Connor.

Derek.

I wouldn't mind having a go at what the americans call corned beef reubens. Need to do some research as I'm not sure whether it's a brisket or a differen cut of beef / different cooking method.

derekmiller wrote:I tend to apply it for all meats Connor.

Derek.

Hey Derek, I meant an hour for all meat or would you do 30 mins for ribs, an hour for pork and more for brisket....

Sorry Connor.
Misunderstood.

An hour for all meat.

Derek.

The cook came out reall well! Will upload the pics tomorrow