How long is too long to allow for a dry rub with small amounts of salt to sit on a pork shoulder and a brisket. I usually let it sit overnight, but am thinking of extending the time to 24 hours.

  • At 24 hours, assuming it is chilled, you will be more than fine.
    – J Crosby
    Jul 3, 2019 at 14:11

1 Answer 1


Twenty four hours will be fine. Most recipes I see suggest 8 to 24 hours, but if you look around on the BBQ forums, you'll find people who rub and leave in the fridge for up to 3 or 4 days.


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