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Brisket Rub...Mustard First?

alyndalynd Posts: 97
edited May 2012 in EggHead Forum
I'm smoking only a brisket point tomorrow in hopes of making some good burnt ends.  This will be my first time making brisket in any form, but I've done a few butts now with some good success.  Do I need to put a layer of mustard on the brisket like I normally do with the pork?  
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Comments

  • DuganboyDuganboy Posts: 1,118
    You will get multiple answers and all will be good.  I use the method that comes from texasbbqrub.com and that is make a paste of the rub with Worcestershire sauce and your rub.

    I lather the brisket with the sauce then add the rub until it gets covered with a sticky paste.
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  • BYS1981BYS1981 Posts: 1,860
    Search this forum for a post about this started by Cen Tex, he did a brisket with half mustard and rub vs half just rub. I think he found not much difference.
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  • ShadowNickShadowNick Posts: 519
    The only advantage i have found with mustard is I do not have to wait as long for the rub to soak in before i flip to rub the otherside.  Without mustard, i typically have to wait much longer to for the rub to soak on the brisket so when i flip it doesn't fall off.

    Chicago, Illinois
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  • You don't need to but it does not hurt. I did a bracket half with and half without and there was me discernable difference. But suit yourself if you want to (same for a butt by the way, not needed)

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  • lousubcaplousubcap Posts: 6,229
    No pics so the following didn't happen...but if it did, not brisket but I did 4 racks of ribs, two with mustard and two with EVOO and the blind taste test (not me in the mix) was that the mustard ribs tasted better-nothing else different (control one variable to the extent the pig and BGE allow). FWIW-I recall the Cen-Tex experiment and I seems to recall, like above that he saw no difference-maybe because a larger hunk of meat...could be close to Voodoo...if you like the mustard base, go for it-that's the beauty of the Q-
    Louisville
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  • Yep. I did half mustard and half with nothing as a binder at all. You don't NEED a binder to get rub to stick to brisket or butts. If you want to use one, go for it. I don't use any and my bark is thick and crusty.

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  • DuganboyDuganboy Posts: 1,118
    I use Wesson Oil on ribs, mustard of butts, and Worcestershire on briskets.

    Absolutely no rhyme or reason, just the way I do it.
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  • DIXIEDOGDIXIEDOG Posts: 109
    I use mustard, I've always felt I get more tender meat when I use it, supposedly because of the vinegar in it....don't know for sure but I like the way the rub binds to it and I get better bark in my opinion.
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  • cssmd27cssmd27 Posts: 137
    I use oil on all rubs with the rationale being that many of the spice molecules are oil soluble.  (I read that on one of the BBQ 'expert' sites - don't know if it's true, but it made some sense.)  Mustard or not?  Your choice.  I haven't noticed any difference, so I just stick to canola oil and my rub.  If I had unlimited time and appetite for BBQ I might try some more controlled experiments.

    My theory on controversies like this where there is no clear answer - it doesn't matter much, if at all.
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  • I have noticed softer crust with oil because it does not allow the bark to dry. That's the whole point of mustard. It's water based and evaps, leaving dry crusty bark. I don't use that either because it's not needed. I'm sure all these are fine and have their own bennies. I just go dry.

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  • You are correct that many of them are oil soluble which is another cause for soft bark. It turns it into a slurry and breaks all the big pieces down to liquid.

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  • Course pieces would me more accurate than. It but you get
    MY drift.

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