Can I apply a dry rub 3-4 days before the meat hits the smoker or is that way too early? :grilling_smilie:
Good call Bob, I didn't think of that. Of-course my rub has very little salt, if any.If you are using a rub that is heavy w/ salt you may want to cut a bit of the salt. it could absorb some extra salt sitting the extra few days ???
Thanks for all the advice. My smoke went great with awesome results. My WSM smoker worked like a charm too. Thanks again!