OK- Throwing a brisket on in 15-20 min. I put mustard on half the brisket (both sides of most of the flat) and put no mustard on the upper flat and point. I put the exact same rub and without measuring, the exact same amount of rub. When it's done tomorrow, we'll check out the crust and see which one (if either) is better, different, worse than the other.
My thought is that there will be no difference but it came up earlier and I want to see for myself. I've done plenty of both but really didn't notice much difference. I really don't have a dog in this fight as far as which is better. I just want to know so I can move forward with the best one.
Pic 1) 1/2 the flat covered in mustard (same on both sides)
Pic 2) Rub applied to brisket
Pic 3) after 15 min. Standing on side- no rub fell of either side (showing me that no binder is needed, but we'll see after the cook)
Pic 4) 2nd coat of rub applied.
headed to the egg now.....Keep you updated
Keeping it Weird in the ATX
2 Large BGE
1 MiniMax BGE
1 Karubecue C60 (aka-"The Dishwasher")
More accessories than TFJ knows about and one more purchase from mandatory counciling