If you hadn't salted it I would be less "concerned". I might think about giving it a good wash, dry it off, and keep it in the coldest part of the fridge till you are ready to cook it. Then take it out of the fridge as you are getting ready to fire up the pit then reseason just before it goes on.
The other option is to freeze it, but not sure that really buys you anything at this point.
Interested to hear what others think.
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