mustard

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mustard

Postby rcart76 » Mon Feb 28, 2011 10:16 am

Ive read where people would rub mustard on briskets, ribs, then put your rub on it. Has anyone done this, how did you like it? Also could you do it on chicken to?
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Re: mustard

Postby Speed » Mon Feb 28, 2011 11:12 am

I use honey mustard on my butts, before I add my Hog Waller. Always makes for a real nice, cripsy bark. I love bark!!!!
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Re: mustard

Postby 3 star redneck » Mon Feb 28, 2011 11:15 am

I only use honey mustard on prok butt along with injection...
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Re: mustard

Postby bigbob73 » Mon Feb 28, 2011 12:43 pm

I use this method on my ribs. makes a nice bark and tastes great!
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Re: mustard

Postby bowhnter » Mon Feb 28, 2011 1:00 pm

I use it too, but I am not sure if you can taste the difference between various mustards.
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Re: mustard

Postby Davidtxs » Mon Feb 28, 2011 2:31 pm

3 star redneck wrote:I only use honey mustard on prok butt along with injection...

I used it on brisket but if jeff uses it its def on on my list
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Re: mustard

Postby jtilk » Mon Feb 28, 2011 10:51 pm

3 reasons people generally use mustard, as mentioned it creats a bark, its a glue for your rubs and the vinegar in it will help tenderize the meat. I use a mixture of mustard and a 2 other things as a "glue" on my ribs.
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Re: mustard

Postby Brisketeater » Tue Mar 01, 2011 12:29 am

I use a mixture of mustard and worcestershire sauce on my brisket and then pack the rub onto the meat.
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Re: mustard

Postby BluDawg » Tue Mar 01, 2011 3:41 pm

Mustard s for Hot dogs!!! I like to wet my cuts down with Worcestershire before applying the rub. Think mustard impedes a good bark formation. I get a nicer bark without than I do with.
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Re: mustard

Postby Grillin Diva » Wed Mar 02, 2011 2:58 pm

Last cookoff we did one brisket with mustard and rub and one with just our rub. We took 5th out of 49 entries on the non-mustard beef.
The mustard acted (for us) more like a barrier for the rub to take to the meat. We have used it on pork. My presonal opinion is not to use it. Thank goodness we had both briskets!!!
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Re: mustard

Postby cowboydon » Wed Mar 02, 2011 4:26 pm

Hi Russell -

I have used mustard before on Pork Butt (only 2) did not care for the bark it created. I would never try
it on a brisket. The only thing I will use prior to rub is worchestire sauce, its the only way to go IMHO.
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Re: mustard

Postby rcart76 » Fri Mar 04, 2011 9:41 pm

I appreciate the advise. Sorry for getting back on here, work has been a killer this week. I got a small brisket and tried it on there. It wasn't bad. Im going to try the worchestire sauce next time.
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Re: mustard

Postby niget2002 » Sat Mar 12, 2011 11:31 am

I've gone back and forth. I haven't quite figured out which I prefer. Of course, I keep trying different rubs too, so that may make it harder for me to decide if I like the mustard or not.

Today's butt isn't getting the mustard rub down.
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Re: mustard

Postby Gizmo » Sat Mar 12, 2011 5:33 pm

I use slathers on all of my meats, different slathers for different meats though. Its definatly a keeper on everything except for my brisket, not that I don't like it on there, just lookin' to try it without it. I've also always cooked my briskets fat side up, gonna try it down next time too, but thats another thread............
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Re: mustard

Postby mramsey » Mon Mar 14, 2011 10:36 am

rcart76 wrote:Ive read where people would rub mustard on briskets, ribs, then put your rub on it. Has anyone done this, how did you like it? Also could you do it on chicken to?


how did it turn out?

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