Is it ok to freeze a rubbed pork shoulder, then thaw a few weeks later and smoke?
Or will freezing the meat with the rub on it dry it or over season it somehow?
I'm not talking about doing it in a pinch, but as a standard weekly procedure.
I guess the same question applies to brisket.
Thanks, Kenneth.
It should be no problem.
The seasonings will not do anything once frozen.
I have done this in the past.