Prepping a 20 Pound Brisket for Christmas Dinner - advice needed please



Is it okay to season the brisket and leave it in the refrigerator overnight until place it on the smoker later that night or early the next morning?

I just need to know if it is okay to prep and let the meat rest for 5-7 hours before placing it on the smoker? When I prep, I usually prep about 30+ before cooking. Given that this is Xmas dinner, I really don't want to screw it up. Apologies if it sounds repetitive, not my intention. It is just that I am having 20 people over and this particular Xmas dinner is very special for personal reasons.

Again, apologies.
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