Sounds good, Ed! I never let rest at room temp before throwing in the smoker. I believe the time it takes the wood to start smoking is all it takes to "warm" cold meat when cooking. It takes a good 15-20 minutes for the smoke to start rolling...in that time, the meat is warming, too, but without the benefit of smoke on it. Theory is, that by the time smoke is being produced, the meat has warmed to around "room temp." Especially with large cuts, we want to maximize smoke exposure up to about 140 IT. If you "warm" the meat prior to cooking, you take away that valuable smoke time.