Maybe a stupid qestion, but I was going to smoke/cook a brisket tonight, so I rubbed it down last night. I have since decided I want to do it tomorrow, will the salt and other spices cause any problems to the meat being on it for that long? I'm hoping it will just add to the flavor.
all good
seemore
No problemo. The spices are working magic.
As long as it is wrapped in Cello and not aluminum.
The salt might eat holes in aluminum foil.
Just make sure it is tightly plastic wrapped. This will keep the juices that are initially drawn out by the salt in contact with the meat. After several hours the salt will draw the moisture back into the meat.
What Hab said for sure...