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[rughead]

 I always trim & put rub on my Briskets the night before I smoke it. I usually put on a cookie sheet and cover with saran wrap.
 I always have some moisture accumulation under the meat. Assuming from covering and the salt in the rub. I don't want to put a wet
 Brisket on my smoker. I can put it on a cooling rack to avoid meat sitting in the liquid.
 Covered or uncovered? What are you guys doing?
  Happy Father's Day to all..   
 

[Bar-B-Lew]

What is your aversion to putting wet meat on the smoker?

[rughead]

None really. Now that I think about it. 

[Bar-B-Lew]

I just saw your method as the recommended method on Country's Cook (or something like that) TV show a hour or so ago.

I usually go right from fridge to my prep area, apply the rub, and put right on the smoker which should be stabilized at your planned cooking temp before loading the meat onto the grates.

[triplebq]

I trim and inject my briskets the day before. When I ready to cook I fire up the pit and season the brisket with my rub. Then onto the pit.

[Bentley]

I think your plan is very sound, with or without drying time.

[Clonesmoker]

I just cut open the vac sealed bag, wash off the brisket with water, pat dry with paper towels, trim it up, apply 50/50 SP, and put on the smoker.