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The great mustard debate......

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Comments

  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Good timing.  I am doing my first picnic roast, and after reading this I skipped the mustard, and used my favorite garlic sauce for the binder.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Good timing.  I am doing my first picnic roast, and after reading this I skipped the mustard, and used my favorite garlic sauce for the binder.
    There you go. Not saying the mustard was bad but i think it would be cool to use something that might impart some flavor or have a noticeable benefit to the cook (more crust, softer crust, etc). 
    Keepin' It Weird in The ATX FBTX
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited April 2012
    Good timing.  I am doing my first picnic roast, and after reading this I skipped the mustard, and used my favorite garlic sauce for the binder.
    There you go. Not saying the mustard was bad but i think it would be cool to use something that might impart some flavor or have a noticeable benefit to the cook (more crust, softer crust, etc). 
    Not sure how much flavor it imparts but I've been using worchestershire sauce as a binder for brisket for years.  Got the idea from these guys, where I get the majority of my rubs:

    Packerland, Wisconsin

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  • Botch
    Botch Posts: 17,342
    Thanks Cen-Tex for keeping us posted on your "experiment".  I've never tried mustard and now I won't have to.  
    You got me wondering what butter would do, though.... 

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Thanks Cen-Tex for keeping us posted on your "experiment".  I've never tried mustard and now I won't have to.  
    You got me wondering what butter would do, though.... 
    mmmmmmm....butter.


    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Good timing.  I am doing my first picnic roast, and after reading this I skipped the mustard, and used my favorite garlic sauce for the binder.
    There you go. Not saying the mustard was bad but i think it would be cool to use something that might impart some flavor or have a noticeable benefit to the cook (more crust, softer crust, etc). 
    Not sure how much flavor it imparts but I've been using worchestershire sauce as a binder for brisket for years.  Got the idea from these guys, where I get the majority of my rubs:
    http://www.texasbbqrub.com/no2.htm

    Thanks Choke. That is the next test...This one turned out pretty good for a cheap test brisket.


    Keepin' It Weird in The ATX FBTX
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    edited April 2012
    Good timing.  I am doing my first picnic roast, and after reading this I skipped the mustard, and used my favorite garlic sauce for the binder.
    There you go. Not saying the mustard was bad but i think it would be cool to use something that might impart some flavor or have a noticeable benefit to the cook (more crust, softer crust, etc). 
    Not sure how much flavor it imparts but I've been using worchestershire sauce as a binder for brisket for years.  Got the idea from these guys, where I get the majority of my rubs:
    http://www.texasbbqrub.com/no2.htm

    Thanks Choke. That is the next test...This one turned out pretty good for a cheap test brisket.


    Next time I do a brisket, I'm doing 1/2 worchestershire and 1/2 straight rub.  Does it add any flavor, does it bind the rub better or do nothing at all?  Inquiring minds want to know...

    Thanks for posting the results of your test, Cen-Tex.
    Packerland, Wisconsin

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  • jay75
    jay75 Posts: 153
    I gotta say before I used mustard specifically French's I found the bark to be very rub intensive, so I'm on the fence on this one... Worcestershire sauce is a good sub though!
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  • SandBilly
    SandBilly Posts: 227
    The Gentleman that owns Tx BBQ rubs recommends Worcestire followed by his rub on Brisket.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Then let's get after some worcheshire briskest and see if it's true.
    Keepin' It Weird in The ATX FBTX
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  • MaskedMarvel
    MaskedMarvel Posts: 3,420
    Really great thread and GREAT news on the results!  Thanks for taking us through that...

    ...although now I'm hungry for some chewy crusty bark...

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • lousubcap
    lousubcap Posts: 36,698
    @ The Centex Smoker-thanks for the science and great updates throughout your experiment.  Sounds like its time to trade the mustard for worcestershire sauce but I will defer to the lab rats and their results first:)  Enjoy the rest of that meteorite along with the appropriate beer of choice-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • tazcrash
    tazcrash Posts: 1,852
    Thanks for the great test. 
    Of course now the poor people at French's will be looking for new jobs!!!! 


    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    One more note- I actually did this brisket fat side DOWN (actually by accident!). I've never done one fat side down and I think that has something to do with why the crust on the top was so thick. I use a drip pan with water (until the brisket drops enough moisture to fill the pan) and my guess is that this keeps the crust more tender. My crust is usually very firm and thick, but not like this. It was still really good though.


    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,698
    One more note- I actually did this brisket fat side DOWN (actually by accident!). I've never done one fat side down and I think that has something to do with why the crust on the top was so thick. I use a drip pan with water (until the brisket drops enough moisture to fill the pan) and my guess is that this keeps the crust more tender. My crust is usually very firm and thick, but not like this. It was still really good though.



    Just what we need-one more variable:)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    One more note- I actually did this brisket fat side DOWN (actually by accident!). I've never done one fat side down and I think that has something to do with why the crust on the top was so thick. I use a drip pan with water (until the brisket drops enough moisture to fill the pan) and my guess is that this keeps the crust more tender. My crust is usually very firm and thick, but not like this. It was still really good though.



    Just what we need-one more variable:)
    No lie! I didn't even know I had done it until I pulled it. Sometimes I'm not the brightest bulb in the box :)


    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    One more note- I actually did this brisket fat side DOWN (actually by accident!). I've never done one fat side down and I think that has something to do with why the crust on the top was so thick. I use a drip pan with water (until the brisket drops enough moisture to fill the pan) and my guess is that this keeps the crust more tender. My crust is usually very firm and thick, but not like this. It was still really good though.



    Just what we need-one more variable:)
    No lie! I didn't even know I had done it until I pulled it. Sometimes I'm not the brightest bulb in the box :)


    That being said, the bark was uniform on both sides so I hypothesize that it would have been that way if i did fat side up. We move forward.

    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Few more pics for fun...........delicious fatty point pieces. Time for breakfast!
    Keepin' It Weird in The ATX FBTX
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