It looks like you're new here. If you want to get involved, click one of these buttons!
What kind of mustard are you coating your pork with? Just a basic yellow?
Thanks as always,
Not to start a debate but have you tried not using mustard? I used to use yellow or brown mustard but have gotten lazy and don't use mustard at all. I don't notice any difference, I always have great bark, just a thought.
The Cen-Tex Smoker said:http://eggheadforum.com/discussion/1138684/the-great-mustard-debate#latestThe great mustard debate was put to rest in the highly scientific test i did after drinking a handle of Tito's
I've always wondered why mustard (a fairly strong flavor) disappears when used under a rub. Does the prolonged heat kill it? The smoke? (come to think of it, I've never seen a recipe where the mustard was cooked, maybe the heat does kill it...) :|