Educate me!

Peanut

From what I read, many of you put mustard all over the brisket before rub. What is the purpose? Just to keep the rub on it? Is it for flavor? Does it produce a different kind of crust on meat? I just did an 8 lb. choice brisket with mustard then with Chef Wil's G'riller Shake. That's how he kindly suggested to me to do it. Just curious! I don't want to keep bugging Chef Wil. LOL. Gosh, if I pull this off, won't my hubby be happy on Father's Day.

Steve-B

Peanut,
I found this at virtualweberbullet.com:[p]"Mustard is a common ingredient in barbecue cooking, and it's commonly "slathered" onto pork butt before the application of rub. Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like "glue" to hold the rub on the meat. Another reason is that some people feel it promotes the formation of "bark", the brown, chewy exterior layer of meat that is so flavorful."[p]I also thought the vinegar in the mustard helped tenderized the meat. I heard that somewhere.[p]Steve-B

Peanut

Steve-B,
Thanks for the infor. I can't wait to taste my brisket.

StubbyQ

I'll go you one better. Rub the meat down, wrap it in plastic wrap overnight n the fridge. Next day put on the mustard and put it on the grill. The overnight trip in the fridge helps the spices soak into the meat. Sorta like a marinade. [p]It does make a difference to put on the rub first then the mustard. If you think about it, the spcies have a chance to get to the meat first. The mustard seals it. You can do this all at once without the trip to the fridge and it stills help. The mustard acts like a crust forming agent and also helps tenderize the meat. It totaly dissapears during the cook.[p]Even Temps.