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Just wanted to say I purchased the recipe for Jeff’s rub and wow, it’s really good. I’ve tried making my own and just couldn’t find right combination and went to commercial rubs. But now, it’ll be Jeff’s from now on.
I’m planning a cook, but due to work schedule it’ll be an overnight journey. To save time I was wondering if I can trim the brisket (12-14 packer) on a Wednesday, wrap in saran wrap and put back in fridge until Friday nights cook?
Thanks in advance