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Discussion in 'Beef' started by DEAFinitely_smoked, Jun 13, 2018.

  1. Hey fellas,

    I’ve smoked Briskets in different ways in the past. This time I am going to do something a little different. I’ve tried to do some research on this method and have no luck.

    Friday evening I will be smoking a Brisket flat. And I plan on using mustard slather along with rub. Can I put both on and refrigerate for 24 hours before smoking them?

    Any opinions would be great. And thanks... Kevin.
  2. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes you can definitely do that.
    Wrap it up in saran wrap & let it sit in the fridge until your ready to put it in the smoker.
  3. joedube70

    joedube70 Meat Mopper

    Hey kevin,
    I see no problem with applying your rub a few days in advance. I usually dry brine for 1-2 days and then apply any run the day before. On Brisket I typically use SPG, so at times I will apply PG at the same time and let it ride for a few days.

    Good luck with your smoke.
  4. Thank you!
  5. I’ll have to try that method next time. Thank you!