I'm a little confused. No. Make that a LOT Confused! Some folks used mustard, or oil," to get the rub to stick". I've never had a problem getting rub to stick on patted dry meat, unless using too much. Some only pat dry and apply dry rub, and let air dry while smoker is heating up. I'm in that group so far. Now, here is the question: Wet vs Dry? I'm told that drier meat will take more smoke than wet. And also that wet meat, meeting smoke, can give a creosote flavor, because water and smoke don't play well together. In my limited experience that seems to hold true so far. Now, I leave the meat a few minutes, to an hour in smoker to dry before adding additional smoke other than charcoal. I also understand that smoke will only penetrate bare exposed meat, and not the fat, other than outside of the fat. Also true in my experience. So, educate me as to why to use mustard or oil, to coat meat before smoking. You may be able to dry out mustard a bit in fridge, but oil won't. Seems to me that is you use oil or moist rub, you may as well do it in the oven, as not much smoke will penetrate anyway. Now this thread is no way meant to be argumentative. I'm just trying to learn more. In the past when I question something, it gets misconstrued as argumentative. I never meant for them to be, and I don't mean for this thread to be that either. Just trying to learn more.