Seasoning Brisket overnight

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Smoke Blower
Original poster
Jun 30, 2016
I am planing on smoking about a 9.5 pound brisket Saturday. My question is, do I season, wrap in plastic wrap and leave in fridge overnight or just trim and apply rub that morning while smoker is warming up?

I have heard it both ways. Some say it pulls all the moisture out if you leave it wrapped and seasoned overnight. Others say it helps build in flavor. Probably be easier for me to apply rub the night before but I’d rather it taste good even if it requires more work.


Smoking Fanatic
SMF Premier Member
Nov 8, 2016
Sure there are varying opinions but I rub the night before


Master of the Pit
OTBS Member
SMF Premier Member
Feb 25, 2018
E Tn
I have done both, also have had rub stick and pull off of meat so add some back,these days I rub right before I throw on, I'm not sure on a big hunk of meat how much penetration you get until the heat hits and pores open and allow seasonings in.

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