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Rub & Mustard

CR
CR Posts: 175
edited November -1 in EggHead Forum
I am doing my second Pork Butt this weekend and would like a little info if anyone can help.
I did my first Pork Butt with just a dry rub and it came out very nice. Recently I have read about using mustard as a coating. My question is do you use either mustard or dry rub or do you use both? If both which goes on first? I liked how the Butt came out with just the rub so what, exactly is the mustard going to do for me?[p]I am sure I will get a lot of good advice from you so Thank-you in advance.
CR
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Comments

  • Wardster
    Wardster Posts: 1,006
    CR,
    I'm sure others will chime in with a better answer, but here is mine.
    I think it's just a matter of preference. Some say the vinegar in mustard tenderizes the meat, others dispute that.
    You use the rub, then mustard, then more rub. It will leave a thicker 'crust' but the flavor of the mustard will not be there. Try half with, half without and test each. I would be curious to hear the results...
    Apollo Beach, FL
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  • Freak
    Freak Posts: 79
    CR,[p]I just put a 8.5lb butt on the BGE. I used a light coating of Webbers horseradish mustard on before the rub. I usually do not apply mustard, but it can help make a nice crust and the rub sticks to the meat better. The vinegar in the mustard probably helps tenderize the meat if you wrap it up and refrigerate over night. I usually prepare the meat and put it on the BGE to cook. Not really any time to marinate.[p]-Tom
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  • CR
    CR Posts: 175
    Wardster,[p]You raise an interesting point. If I am cooking Low & Slo to acheive the desired tenderness for pulled pork, why do I need a tenderizer. How much of the meat would really be affected anyway. And, if there is no residual mustard taste it seems that this is just a way to bind more rub onto the meat for a thicker crust. ???[p]Thanks, CR
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  • CR
    CR Posts: 175
    Freak,
    I agree with you. It seems that the mustard is a way to keep more rub on the meat for a little thicker crust. How could a coating of mustard tenderize a 8lb piece of meat?
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  • Unknown
    Unknown
    It doesn't...

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  • Mike in New England
    Mike in New England Posts: 16
    CR,
    I've done butts without the mustard and I wouldn't want to change it thing.[p]I'll leave the mustard for the hotdogs. :)[p]
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  • Wardster
    Wardster Posts: 1,006
    CR,
    I have had no problems keeping rub on my butts, if you let them sit overnight. I make approx 2 cups of rub. At first, the butt will only take what sticks to it. I then transfer it to some plastic wrap. I put a layer of rub on the bottom, pour some on top and the rest on the sides and wrap it up. Come morning, the juices from the butt have soaked through and it will stay for the length of the cook...
    Apollo Beach, FL
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  • Unknown
    Unknown
    CR,
    Rubs are a complex mixture of flavor and if you mustard it adds to that complexity. Mustard on a butt in a lite coating isn't going to do much tenderizing but the vinegar in the mustard is good on pork. It's simply a matter of personel taste.
    Jim


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  • Freak
    Freak Posts: 79
    CR,[p]I don't think it does. I have seen other folks say the mustard helps marinate.[p]-Tom
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