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I like putting anything with salt on just before the heat, I feel it weeps out the moisture from the meat. I could be wrong.. in fact, I thought I was wrong once, but I was mistaken.
I have tried any combination you can think of-- 24 hours before, right before, 6 hours, 12 hours, and I just like doing it 12-24 hours in advance. No particular reason I just don't like doing everything at once