Hello smoker community. Beautiful day in Chicago. I'm planning an overnight brisket cook, 2nd time. I'm planning on 6 hours on the offset, wrapping and then transferring it over to the WSM for some beauty sleep. I'll get some pics in at some point. This will be my 2nd attempt with this method. Quick question for all the brisket experts : how early can I salt a brisket? Typically I combine my salt and pepper blend and apply a few hours in advance. Can I salt it 6 hours before it hits the smoker without making it too salty? I know years ago I would use a binder then a Texas spice blend and refrigerate overnight beforehand. I don't remember how it turned out though. Must not have been great ! Anyway, I've never salted a brisket 6 hours in advance. Thoughts please...