Brisket rub max time?

[north idaho]

I need to have a brisket ready to take with me in a cooler at 8 AM Saturday morning for a group wine tour lunch that day. However I fly out for work Wednesday morning and don't get back until very late Thursday night. I like to leave rub on the brisket overnight. What do you think my results will be if I put rub on tonight (Tuesday) and don't put it on the smoker until Friday midday?
Thx

 

[SmokinAl]

I think it will be fine, as long as it doesn't have a lot of salt in it.

Al

 

[north idaho]

Hmmm...
So my usual rub of kosher salt, pepper and granulated garlic probably isn't the best choice:)
I will find a rub with less salt or just lower the salt content.
Thx for the help.

 

[chef jimmyj]

You will be fine with what you always use. Just rub and wrap tightly or vac-pac. The salt will pull out some moisture but the Brine that's made will be reabsorbed flavoring the meat much deeper than just an overnight rest. If the stars are aligned and I am not being lazy, I prefer to rub a few days out and get better results...JJ

 

[north idaho]

I put the rub on and wrapped tightly last night. Will start cooking Friday and serve it to a group for lunch Saturday. Going to go with chopped this time because this is part of a potluck for about 25 people. Thx again for the help