Hi all! Just bought about 6 pounds of chuck roast and plan on throwing it on the smoker tomorrow. I intended to rub it with SPOG, perhaps with a little addition of paprika and cayenne pepper. However, being pretty new to smoking, I'm not sure if all meats need to form pellicle or if putting the rub on the night before effects the formation of the pellicle? Just confused if I should rub tonight, wrap in saran rap and throw it back in the fridge, taking it out right before I put it in the smoker tomorrow, or, if I should let a fan blow on it for an hour or 2 in the morning, then apply the rub, then put it in the smoker... OR, do I rub tonight and leave it sit out a bit tomorrow before it goes in the smoker? Any advice would be greatly appreciated!