Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Mustard, for the record....

Is really pretty pointless to apply to briskets or butts to get the rub to hold. I've never had any trouble simply applying the rub directly. That is all
XLBGE- Napa, CA by way of ATX


Comments

  • KingtUTKingtUT Posts: 136
    I believe most will say it also acts as a tenderizer
  • MickeyMickey Posts: 16,504
    I think what you say is true and what KingtUT says is true. My feeling is: can't hurt.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • fishlessmanfishlessman Posts: 17,481
    i think you can get heavier bark with it beacause you can pretty much get 2 to 3 times more rub to stick. put rub on the meat, put rub in the mustard and then apply, recoat with more rub.
    :Di should sell rub with those directions
    :))for what its worth i dont do all that with brisket, but i do with pork butt
  • EggcelsiorEggcelsior Posts: 11,533
    I have done both without noticing any difference. I can see why it allows you to get a thicker coating as our poor fisherman above noted. I typically apply 3 coatings of rub at 24 hours, 2 hours and cook time. This allows the rub to hydrated and become tacky, which allows more rub to be adhere. Yum Yum.
  • Solson005Solson005 Posts: 1,910

    I have done both without noticing any difference. I can see why it allows you to get a thicker coating as our poor fisherman above noted. I typically apply 3 coatings of rub at 24 hours, 2 hours and cook time. This allows the rub to hydrated and become tacky, which allows more rub to be adhere. Yum Yum.
    This is my method without mustard (sometimes just day before and when it comes out of the fridge) 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • I use mustard because I always have, but have done a butt or two without it. The taste to me was not really different, but getting the rub to stick was much easier with the mustard. I also graze through the fridge looking for old mustards, samplers or some of those designer flavours we didn't care for too much and use them up. The last butt had chardonnay Dijon, chipotle and key lime on it - actually smelled pretty good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • henapplehenapple Posts: 14,664
    One thing I learned from Cen-Tex is use as much rub as possible...however you do it.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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