Pastrami technique question

OhioEgger

When I make pastrami, I generally use Meathead's "Close to Katz's" recipe and it always turns out great.
But he says to leave the rub on the meat sitting in the frig for two days before smoking it. I've never been able to figure out the reason for that, and I wonder if anyone here can explain it to me. I can see a couple of hours, but two days just seems like overkill.

jtcBoynton

Meathead says it seems to help the rub adhere better during the smoking. 

GrateEggspectations

I believe that @paqman makes pastrami with great success from time to time, so I’m looping him in. 

paqman

I typically do a wet brine and apply the rub just before smoking.  All or most of the flavour comes from the brine with the method that I use.  Not sure about Meathead’s method but if it is a dry brine/rub it would definitely take a couple of days.