No, just 60/40 kosher salt/black pepper

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Jul 19, 2021
8:02:27am

WDaddy Intervention Needed

No, just 60/40 kosher salt/black pepper

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WDaddy

Previous username: WeddlesDaddy
Bio page: WDaddy
Joined: Jan 10, 2007
Last login: Jun 7, 2024
Total posts: 66,892 (24,923 FO)

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Messages

Author

Time

Do you start your Brisket off with a mustard rub before you add your spices?

JayOwen Gie's a break

7/19/21 5:55am

Almost never

Supercoug

7/19/21 6:15am

Same here - except there's no "almost". Just never.

Eddie

7/19/21 7:24am

I have. It helps hold the spices. Can't taste the mustard at all.

7/19/21 6:15am

I stopped doing this. I add the rub and let the meat sweat for 20-30 minutes.

diluigifan

7/19/21 6:23am

Next time consider leaving it on overnight.

Supercoug

7/19/21 6:54am

^ one of the "secrets"

dryflyelk

7/19/21 8:14am

Nope. My brisket rub is very simple. Salt, pepper, garlic powder, and a coupler other spices, including

Adrielle

7/19/21 6:53am

No.

kccougar

7/19/21 7:50am

Do you guys use mustard after you’ve applied the spices? Do you use dry mustard?

7/19/21 7:59am

No, just 60/40 kosher salt/black pepper

WDaddy

7/19/21 8:02am

Just to clarify, this application of mustard isn't meant to be an ingredient. The idea is that it's a binder--something

Supercoug

7/19/21 8:29am

I’ve found that rubbing the meat is all you need to get it to stick. But I’ll

WDaddy

7/19/21 10:33am

I think I tried it with ribs once.

sammyh72

7/19/21 9:09am

It's a scheme by the mustard industry.

kccougar

7/19/21 9:54am

Yes. Gives you a better bark, doesn't change the flavor.

Bluedarts

7/19/21 10:20pm

always - maybe I just like it that way, but I also like the texture it gives

ChinaFan

7/19/21 11:38pm

I use olive oil as a binder instead. And I don't smell like mustard after.

John Doe

7/20/21 9:09am

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