I have dry rubbed a 6 lb piece of brisket (thick end) with salt, pepper, garlic powder and onion powder and intend for it to be the first item on my smoker. It is in a deep pan covered with foil. Question is: should I remove it from the fridge tonight and let it come to room temp before putting on the grate in the morning? Seems to be an extra challenge to bring it from 40 degrees to 205 when it could start at 65 or 70 degrees. What say you?