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Message: <blockquote data-quote="Big L" data-source="post: 1054121" data-attributes="member: 17900">I will not risk over salting a good cut of meat. Do the great restaurants salt their steaks an hour or 5 or 6 hours in advance, the answer is no. The initial seasoning and basting in butter before it goes into the oven gives a great flavor and lets the meat be the star of the show. When I smoke large cuts of meat like pork shoulder, ribs or brisket then I will use my rub, refrigerate over night and then let it sit out for about an hour covered before throwing it on my smoker.But to each their own</blockquote>

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