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Mustard on Brisket

easttexasaggie04easttexasaggie04 Posts: 108
edited August 2012 in EggHead Forum
I've noticed a lot of you rub mustard on brisket before applying the dry rub.  What does this do?  Add to the flavor or make the rub hold better?  I'm going to smoke a brisket tonight and I'm thinking about using the mustard method for a change (never have).
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Comments

  • ShiffShiff Posts: 1,231
    I do it on mine also.  It doesn't add any flavor since it cooks off.It does help hold the rub on the meat and some say it improves the bark.
    Barry Lancaster, PA
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  • bigguy136bigguy136 Posts: 923
    I think someone tried KY over the weekend

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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  • AleBrewerAleBrewer Posts: 555
    I used mustard for the first time on a brisket today. I have used it on ribs a few times as well.

    I like it, and will probably continue to use it.
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  • Ha! That was a fun one. Even after this thread, I still use mustard as a binder from time to time. In my opinion it saves rub more than anything else. It keeps the rub from falling off the meat onto the cutting board. It does not add any flavor (which is what you want). It simply a binder that holds the rub on- and it's water based so it will evap and not inhibit good crust from forming like some oil bases can.





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  • gerhardkgerhardk Posts: 813
    I have been using Worchestershire Sauce on brisket instead of mustard and in my opinion it seems to add to the flavor. Gerhard
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  • I have been using Worchestershire Sauce on brisket instead of mustard and in my opinion it seems to add to the flavor. Gerhard

    another good option.

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  • I'll try that next time!
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  • DuganboyDuganboy Posts: 1,118
    The texasbbqrub.com website is a big advocate of Worsty.  Their instructions are to make a paste with the Worsty and their rub.
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  • lousubcaplousubcap Posts: 5,943
    +1 for mustard for the binder reasons above.
    Louisville
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  • CGW1CGW1 Posts: 332
    The vinegar in the mustard also aids in tenderizing the meat as it marinates. I may have to try Worcestershire next time.
    Franco Ceramic Grillworks www.ceramicgrillworks.com
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  • Mix rub with Worchestershire sauce, make a paste and apply it to your brisket.

    Keep your mustard for hot dogs.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • stikestike Posts: 15,597
    edited August 2012
    Gonna be the dinkus again. But even soaking in vinegar won't tenderize it beyond the very surface. And by 'tenderizing' i mean turn it mushy and translucent. The acid cooks (denatures) the proteins in the meat, making the texture kinda gooey . There's not enough in the mustard to worry about or even cause this to happen in any great amount. But if you marinated it in vinegar (or orange juice, as in my sad case), you will see it.

    Aftrr cooking it wont be noticeable, but it's unpleasant to see when prepping, and it doesnt tenderize anything beyond that gooey surface. Feels slimey actually. Not good. Hence the lack of orange juice rib marinades. Hahaha i thought i was on the verge of inventing something. Nope
    ed egli avea del cul fatto trombetta -Dante
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  • OutcastOutcast Posts: 112
    Brisket ceviche....
    :))
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  • gerhardkgerhardk Posts: 813
    Stike in Germany they make Sauerbraten, basically a marinated roast, and the flavour is definitely through the meat.  Maybe because the roast is cooked in the marinate it has a greater effect but it definitely affects the flavour.

    Gerhard
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  • ccpoulin1ccpoulin1 Posts: 386
    I'll have to try the "whatsthishere" method....

    "You are who you are when nobody is looking"

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  • jlsmjlsm Posts: 839
    A sandwich stand in Philly that makes one of the best roasted pork sandwiches in the world uses soy sauce.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • stikestike Posts: 15,597
    hi gerhardt.  yeah. big fan of sauerbraten.
    i'm not talking flavor (pickles are vinegar flavored too).  just trying to kill the myth that the tiny amount of vinegar in mustard, in contact with the meat overnight, is going to magically tenderize your ribs (or butt.

    N.G.H. (not gonna happen)



    ed egli avea del cul fatto trombetta -Dante
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  • ratcheerratcheer Posts: 189
    Mustard is a very traditional seasoning for beef.

    Tim
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  • stikestike Posts: 15,597
    yep
    ed egli avea del cul fatto trombetta -Dante
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  • I used mustard under my dry rub for the last time about 10 years ago.  I found the mustard taste on my ribs was not a flavor that I wanted to invite to my product...you could taste it in the finished product.  I've never had a problem getting the dry rub to adhere to the raw meat.

    There is life beyond mustard. LOL

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Sometimes, if the exterior of the meat isn't wet enough, I use a good quality EVOO to help adhere the rub.  However, there are plenty of other times that I don't use any "binder" at all - the wetness of the meat works just as good.
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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  • travisstricktravisstrick Posts: 4,747
    The title kind of sounds like, mustard and biscuits. Reckon what  you got in there thats good to eat? mmmmmm
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 12,880
    I've heard rumor that, sometimes, if the exterior of the meat isn't wet enough, some forum members are using KY....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ratcheerratcheer Posts: 189
    The title kind of sounds like, mustard and biscuits. Reckon what  you got in there thats good to eat? mmmmmm
    LOL :))

    Tim
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  • tazcrashtazcrash Posts: 1,851

    I've heard rumor that, sometimes, if the exterior of the meat isn't wet enough, some forum members are using KY....

    =))
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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