I have always leaned towards injecting and rubbing butts and brisket later at night.........but I see many teams prepping their meats in this manner right after setup and inspection or just before or after cooks meeting.
The possibility of deeper flavor is intriguing but the negative of sodium drawing too much moisture from the meat is a concern.
Basically I just want to make my contest life easier LOL and rubbing and injecting mid day would do so..........any downside??
The possibility of deeper flavor is intriguing but the negative of sodium drawing too much moisture from the meat is a concern.
Basically I just want to make my contest life easier LOL and rubbing and injecting mid day would do so..........any downside??