As others have said it will be fine provided you are not overdoing it. My suggestion would be to wait until 48 to 36 hours prior before doing anything except keep it refrigerated. At that point use Kosher salt at a rate of about 1/2 tbsp per pound after trimming as much excess fat and silver skin as you can, set in a refrigerated area uncovered (dry brining). Once you are ready to start your cook, put your rub of choice on, let set for 1/2 hour at room temperature, then cook away . My $0.02 Good luck with the cook.