Originally Posted by tx8370
Here is one small bit of advice that I can offer, season with your favorite dry rub, wrap and let sit in the fridge for 2 days and then proceed. When done, it is great!
Personally, I'd only let a rubbed brisket sit for 48 hours if the rub was very lean on the salt. Of course, I'm a big fan of getting the fire going first, then prepping the meat, and throwing it on right away. Less hassle that way :0