BobbyGee, morning.... Drying and forming a pellicle is always suggested when smoking stuff... Smoke doesn't like water, in my humble opinion... Oiling the surface, if so desired, is OK... Smoke seems to dissolve in oil and penetrate just fine...
That being said, I often times place the product in the smoker at 120*deg or so with the damper and stack wide open for an hour or so until the meat dries.... When smoking fish, I always put it in front of a fan until it is really dry.... I probably should try that with meat too...
Now, there are 30,000 plus members here and probably that many different ideas on at least some parts of all recipes.... None are wrong... only personal preference on the way to cook food..... I have a brisket in Pops brine now and it will be hitting the smoker in about a week....
You post your results with pictures and so will I.... We can all learn something.... Good smokin' ... Dave