Need Some Reassurance

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dave schiller

Meat Mopper
Original poster
Apr 7, 2017
288
65
Raleigh, NC
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?
 
Thanks, victim, you made my day.  This will be only my second brisket.
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