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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 SMF Hall of Fame Pitmaster 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!