Why put a rub on a ham,that's going to be smoked?

[Delaware Smoker]

Was thinking about this while rabbit hunting today.After I pull the ham for pull pork,I can't taste the rub that I put on the ham.I always add more rub to the finish product.So why put the rub on & then smoke it?I don't see where this adds flavor to the ham.See what happens when I'm hunting,I start thinking about stuff?lol.
Bill

[DATsBBQ]

Was thinking about this while rabbit hunting today.After I pull the ham for pull pork,I can't taste the rub that I put on the ham.I always add more rub to the finish product.So why put the rub on & then smoke it?I don't see where this adds flavor to the ham.See what happens when I'm hunting,I start thinking about stuff?lol.
Bill

Are you talking a picnic or a ham proper?

[Delaware Smoker]

I'm talking about a picnic ham.
Bill

[DATsBBQ]

Just speaking for myself here. I've found picnics to be a whole other animal. The few that I've smoked seem to take longer that butts that weigh significantly more than they do. Hence I don't smoke picnics any more.

More time in the smoke, the more the rub is diminished?

Now depending on the salt content of the rub, and how long it is left on before smoking, it could result in a different texture if not flavor?

A good experiment would be to do one picnic sans a rub, and the other with a rub. See how it turns out and go from there.

[JamesB]

Well... I cook butts to pull and picnics to slice. Two different pieces of meat, two different applications for me.

I still rub them both because I like the bark that the rub helps to develop. I also skin the picnics if they haven't been already.

[dinger from Canada]

I just have a quick question while i am building my smoker. Why do you cover the pord in mustard? Thus is a question from a rookie smoker so have patience with me lol

[dinger from Canada]

Hey its early and i cant spell either lmao

[DATsBBQ]

Some folks slather (cover in mustard) because they believe it helps the rub stick and forms a better bark. You'll have to try it for yourself and see how it works for you.

[tex_toby]

I just have a quick question while i am building my smoker. Why do you cover the pord in mustard? Thus is a question from a rookie smoker so have patience with me lol

Mustard acts as "food glue." A thin layer of mustard will allow rub to stick to the meat much easier and not impart any mustard flavor to the meat and also create a thicker bark on the end product. Now, if you put a thick coat of mustard on, you might notice a mustard taste.

tex

[txngent]

Are we talking a fresh hunk of meat, or a previously cured ham? Also, if it is "flavor enhanced" or not. Either terminology means salt solution added and it will act as a repellent to spices and rubs versus fresh.

[tex_toby]

DATs beat me to it!

[JamesB]

Yep, they all got it right. The mustard is just a 'binder' to help the rub adhere to the meat. Some folks just use water and rub to form a paste... What ever works. There is no right way.