Whole Beef Tenderloin - how far in advance can I prep the meat (trimming, etc)?

[mshaefer]

Talking about 5-6#, nothing crazy. Is this something I can prep in the morning and smoke in the evening, or does the prep need to be done closer in time to the actual smoking? Thanks.

 

[Bytor]

I always try to do all my prep and seasoning at least the night before. Similar to a dry brine, but with what ever seasoning I will be using in addition to the salt. I will place the meat on a wire rack on a cooking sheet in the fridge. Keeping the meat off the surface of the sheet allows for the moisture to remain in the meat and not puddle in the sheet. I've been doing this for years with all my meats with great success. Obviously, advanced planning is needed.