DJ
Sous Chef
Have no way of telling just how accurate that theory is as I, like the rest/most of you, put meat on the pit while the meat is close to 40* or so and the pit has heated up to maintain 250 or thereabouts. I did read on Obie Q's website some years ago that TOO MUCH RUB initially blocks much of the seasoning effect from the absolute best seasoning of all, WOOD, and I have to agree with him. I, like him now start with a light coat, barely visible after rubbing, and add more late in the cook if time permits.
dj
dj