Beef is best if it is aged. Ideally you want about 21 days or more of aging in a refrigerator. Keep the fridge pretty cold....33-36 degrees.... and keep the meat well wrapped with plastic wrap, if it isn't cryovac packed.
I remember finding an article on the web a while back about dry aging beef....that would give you much more flavor, but I'm not sure what it would do for a piece of meat that is headed for a smoker....might make it drier since that method pulls moisture out of the meat to intensify flavor.
Hope this helps,