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Jul 19, 2021
6:15
:34
am
Supercoug
[censored]
Almost never
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Supercoug
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Supercoug
Joined
Sep 7, 2005
Last login
May 3, 2024
Total posts
55,656 (27,832 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.
Dakota Cougar
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?
Cheesy Gordita
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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