Virgin Smoke...

[Habanero Smoker]

Something you may want to consider. Salting the meat can also be beneficial. If you wrap the meat tightly with plastic wrap, salt will brine your meat. A Cook's Illustrated test showed that salt will initially pull moisture out of meat, but after several hours the process reverses and it will begin to draw the moisture back into the meat along with additional flavors. I believe the minimum time for this reaction to take place was six hours. It is important to hold the liquid close to the meat surface during this time.

You may loose some liquid, but gain some of the brining effects. I have lost liquid in unseasoned meat, while it was in the refrigerator. The other day I was preparing to make pastrami. After removing the flat form the cryovac packaging and drying with paper towels, something came up and I didn't have time to apply to cure. I placed the flat into a two gallon sealable bag. Then yesterday I went to get the flat out of the refrigerator and a pool of liquid had collected in the bag.