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Unread 08-20-2013, 12:34 PM   #26
GMDGeek
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After reading several forum posts, watching lots of Pitmaster I did various tests using mustard, Oil(s), water, etc. and what I decided on was it the addition didn't really make any noticeable difference to me.

Put your rubs on early enough and the moisture in the meat takes care of it. I guess a little water isn't bad but all and all ... I just put the rub on about 30 minutes before meat hits the pit.
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