Brisket Prep Question

You can do it either way, I prefer to do it about an hour before I cook.

I also put the rub on about an hour before I put the meat in the cooker.

Sent from my Android phone.

I lite the pit while it is coming to temp I unpack the Cryo bag trim & rub, once stable at 300 on it goes.

Just do it while your uds is coming up to temp, it works for me...

I trim mine up the night before and saran wrap it put it in the fridge tell the next morning, get up early am pull it out the wrap on a tray walk out an start my chimney starter with a full load. Walk back in the house and season my meat with dirty D, after the lump is gray it's about time to q just waiting on 300*. You know the rest:becky: