Need Some Reassurance

[dave schiller]

I'm starting a brisket early tomorrow morning for dinner tomorrow night with some guests.  In order to get ahead as much as possible (I need to help my wife straighten things up), I trimmed and rubbed it (salt & pepper) about 1:00 pm today.  It's back in the fridge, in a covered baking dish.  Is 18 hours too long before smoking it?

 

[browneyesvictim]

Absolutely not. That's great timing.

 

[dave schiller]

Thanks, victim, you made my day.  This will be only my second brisket.

 

[browneyesvictim]

 
Thanks, victim, you made my day.  This will be only my second brisket.

You've got this!

Its going to be GREAT! Looking forward to your Q-view and raving results!

 

[dave schiller]

Thanks, cross your fingers.  Every smoke is a new experience.  You never know.

 

[SmokinAl]

Good luck!

Al

 

[dave schiller]

Thanks, Al.  It's beyond the stall and now around 190 IT.  So far, so good.