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mustard on brisket?

ajw1976ajw1976 Posts: 21
edited 5:03AM in EggHead Forum
How many of you use mustard to hold the rub to your briskets? Does it really help? I am planning on smoking one for the 4th and I'm trying to figure out if I should use it.[p]Also, I have read about some who use Coke/Dr.Pepper to baste their briskets. Have you tried this? Would you recommend?[p]Thanks for your advice.
Anthony

Comments

  • nikkignikkig Posts: 514
    ajw1976,
    I like to use mustard on brisket and pulled porks. It help the rub stay on better and also gives it a better bark (crust). The mustard dissappears and leaves no flavor.[p]~nikki

  • Chef WilChef Wil Posts: 702
    ajw1976,
    I'm in as a mustard user
    brisket, pork, beef roasts, chicken, catfish

  • JSlotJSlot Posts: 1,218
    Count me in on the mustard side.
  • SmokeySmokey Posts: 2,468
    ajw1976,[p]I'm a mustard guy too. Mustard helps the bark form too ... I think. I have used coke as a rib baste and think it would work on butt and brisket too. If you do it, I'd lovet hear of the results!

  • ShelbyShelby Posts: 803
    ajw1976,
    Guess I'm in the minority here...a non-mustard user. From what I've heard/read, the mustard is to help adhere the rub to the meat. I lightly rub with olive or cooking oil.

  • QBabeQBabe Posts: 2,275
    ajw1976,[p]I'm in between, LOL! I always use it on ribs, but only did it for the first time on a butt this past weekend. Usually with butts, I spice up the meat the night before and wrap tightly in saran wrap. Then the next day when I put it on the cooker, I apply a little more fresh rub and on it goes.....I've never had any problem with the rub adhering to the meat, since it pretty much soaks up everything I put on it overnight. [p]QBabe
    :~)

  • Nailed two briskets a few weeks ago with a little different method. Night before I put them on I coated with mustard, used some Paradise Ridge rub and then added a bunch of black pepper, wrapped in plastic wrap and put in refer overnight. When I put the brisket on I then hit it with some coarse dizzy dust. Gave on to an old time expert brisket eater that declared the best yet. I think the combination of four layers of various spices and flavor might have done the job. Wish I could have turned it in.
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