OK I have never tried this but see it all the time and want to. I have 2 large cow slabs with my rub on them ready to go. I would like to put the mustard on. What is the proper way to do this, and do you cook it the same way? I will be cooking them Sunday afternoon and serving Monday night.
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Slap on mustard then the rub work the rub in good. -
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That's how we do it. Hate the taste of mustard but it sure tastes nice in the aftermath!Originally posted by gpena View PostComment
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If you have 2, do one with mustard and one without and see which one you prefer when their done.Comment
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yep that's what i'm doing. just don't know how long before I cook the meat do I put the mustard on?Originally posted by JayKen86 View PostComment
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Originally posted by Slingblade View PostOriginally posted by Slingblade View Post
The mustard is not for flavor....it is a binding agent for your rub. You put the mustard on first and then your rub. The mustard will cook away. If smoked right you don't really even taste the mustard.
I will slather my brisket with mustard and place my rub on the night before I smoke...but it can be done right before you smoke too.
If you already have the rub on, there is no real reason to add mustard now. Try it next time.
.Last edited by Smart; 06-01-2013, 03:44 PM.Comment
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Yep, mix your rub up in the mustard and spread it on. Milk also works about the same way. Coat it in milk then put your rub onComment
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Good when you do it at room tempComment
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Your rub is oil soluble. Vegetable oil or mustard helps break down the rub so it can be absorbed into the meat. It also helps hold the rub in place while it does this.
I have done ribs and brisket side by side, oil and mustard. You can't tell a difference in taste. I just use oil now.Comment
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Mayo or miracle whip on chicken does same thing !!!!Comment
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Mustard on anything is good
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