Good morning Ya'll
So it's about that time to fire up the smoker tomorrow evening and cook (2) 12 Certified Angus Briskets. I have already trimmed them to standard and injected lightly with beef broth 48 hours in advance but to my question:
If I am going to start cooking around 7pm on Wednesday night would you apply your rub at 7am on Wednesday or wait until 3pm when you pull the brisket out to get up to room temperature.
Need some advice from the experts and not only advice but does it make a difference to do it either 12...or 4 hours in advance.
Thank you all and hope you all have a wonderful smoky day