Boston butt prep

brewsterb · Posted: Sep 09 2018 Post subject: Boston butt prep

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.

jess · Posted: Sep 09 2018 Post subject:

JMHO but that long with any appreciable amount of salt in your rub would probably give you a ham flavor...

Pit Boss · Posted: Sep 09 2018 Post subject:

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.
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brewsterb · Posted: Sep 09 2018 Post subject:

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.

brewsterb · Posted: Sep 09 2018 Post subject:

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.