Resting Tri-Tip w/rub before smoke - covered or uncovered in fridge?

[Danabw]

I wanted to rest my Tri-Tip with the rub on it before smoking later today, wanted to confirm preferred/recommended way to rest it, uncovered or covered? I currently have it resting uncovered in the fridge, which I believe will remove surface moisture for a better smoke/bark, but wanted to make sure my assumption was correct.

Is there an agreed approach or is this one of the YMMV questions?

Thanks!

 

[thirdeye]

When I season ahead for sous vide I cover it, it's going into a bag anyways. Grilling or smoking meats I leave uncovered on a rack. But that is just me. I'm not a fan of seasoning too far in advance because the salt in the rub will draw some moisture, and that's the same moisture I try so hard to keep in the meat.

 

[chopsaw]

If you use salt you should give enough time for the moisture that was drawn out to re-absorb . If I salt beef for a dry brine I wrap tight with plastic wrap .

 

[Danabw]

Thanks, thirdeye and chopsaw

Rub (which has salt) went on at about 1PM or so, smoke will start at about 5-ish. So four hours resting w/rub.

So (at least for future smokes) will about five hours be enough time generally for moisture to re-absorb?

I usually put the rub on the night before and in that case rest covered in the fridge.

Thanks!

If you use salt you should give enough time for the moisture that was drawn out to re-absorb .

 

[noboundaries]

I've done the night before and a few hours, wrapped in plastic. The only lesson I learned is to use about half the amount of salty rub than I would if I was going straight fridge/rub/grill or smoker. I've got well over a thousand TT's grilled and smoked in my experience. You lose the great taste of the TT to salt if you overrub or dry brine.

 

[Danabw]

Thanks, noboundaries , makes sense, last thing I want is to taste salt instead of the Tri-Tip.

It's in the smoker so we'll hopefully be eating soon. :)