I just bought Paul Kirk's book Championship Barbecue. It seems like an outstanding book that I find myself drawn to in much the same way I am drawn to my finished product.

He spends an entire section of the book with different recipes for a mustard slather, which he likes to put on before the rub. He doesn't specifically reference this in his more detailed recipes, so I'm not really sure if his recommendation of a slather can apply to everything.

How many of you have had experience with this technique? Any feedback is appreciated.

I'm doing a pork butt this weekend for a block party. I have used the Renowned Mr. Brown recipe from Smoke and Spice in the past with much success.

ny,
The only experience I have had with mustard slathers, is when I prepare my Boston Butt in my smokette...before applying the rub, I will spread mustard all over the butt. The mustard in turn will keep the rub on the butt instead of most of it falling off. There have been a couple of comments on this forum that the mustard also helps tenderize the meat , but I'm not sure about that. I have had good results using this method with butts and ribs....good luck.

My question relates to what is Renowned Mr. Brown recipe for Smoke and Spice that you have used so successfully?

I have used a mustard smear on beef before and it worked great. Just the yellow stuff from the jar, but maybe you could kick it up a notch and have something really wonderful?

Renowned Mr. Brown can be found in the book Smoke and Spice, which is a fine resource, although I have to agree with many who have commented that the cook times are too low. It is also accessible on the Virtual Weber Bullet web site.

Like Born Hungry, I use the mustard just to hold the rub. I use a light coat, my meats are not "slathered." Someone mentioned not long ago mixing their rub into the mustard then applying it to the butt. Think I'll give it a try this weekend. Having company over and doing ribs and a butt.

Sounds about right. In the book he describes a thin layer, perhaps applied with a brush. I'll give it a shot. Am I the only one out there torn by the urge for creativity and the tendency to not mess with success?

nysmoker,
for what it is worth at the ockeechobee contest i gave the mustard slather a try and it came from paul's book. i used my own rub. we got the peoples choice award for pork down there and came back with 150 bucks. needless to say i am still using it!!
jack

quote:

Originally posted by prisonchef313:
[qb] nysmoker,
for what it is worth at the ockeechobee contest i gave the mustard slather a try and it came from paul's book. i used my own rub. we got the peoples choice award for pork down there and came back with 150 bucks. needless to say i am still using it!!
jack [/qb]

Suffice it to say, an endorsement like that is worth quite a bit. Which slather did you use?

ny
here is the exact recipe that i am using and used at that contest
4 c yellow mustard
1 c orange juice
1 c granulated sugar
4 T dried orange peel
4 T navy rum ( i use cruzan made from molasses really heavy and dark but it does go well with pepsi)
4 tsp granulated garlic
4 tsp ground black pepper

2 tsp ground celery seed
2 tsp kosher salt

put everything in a pot and simmer long enough to return it to the consistancy of prepared yellow mustard. let cool before using

hope it helps
jack

My recommendation would be to cook two butts side by side.

I'll bend to Smokin's thoughts,since he is out of town.

Try the slather on one,use only your rub on the other.

Stick with the one you like.

I personally,can't figure why a heavy rub won't stick to a butt.

Maybe it is the Fl humidity?

You guys are awesome and thanks for all the help. Up in my neck of the woods here in the NY metro area, the novelty effect would be enough to impress folks, that is until they taste the Q. Then they realize that it's not all just fun and games, it's about some seriously good food. I'm only cooking one butt this weekend and I'm going with the mustard slather.

This is a bit off topic, but in my Q culinary journey I have landed on one recipe for dry rub spare ribs from the Smoke and Spice book (I think there is only one in there) that is the best product that I have produced. The higher fat content of the spare ribs pairs really well with a dry rub and this particular recipe produces a nice crisp outer layer with some fire in the flavor. For guests of mine that like some spice, it's a can't miss.

I have used a mustard slather on ribs & butts before.it held the rub on, but it also added a bark on the finished product.I like them either way,but here late'ly I just use the rub.I could also see why they say that mustard is also a tenderizer,because of all the vinegar content.

Thanks Tom,

Mustard slather is one of those "techniques" that like you said nysmoker, is a novelty. I don't think there is enough vinegar or flavor in the mustard itself to change a basic rub into something.

BUT....

as Tom said, try two side by side and have others do a blind taste test and see if they notice a difference.

inspired by paul kirks book I came up with my own honey mustard slather mixture to use on my brisket, and a couple of hours later we add some head country rub and since we started doing that we have done well with our brisket.

I always figured yellow mustard was what ya put on light bread and bologna sandwiches,but Fast Eddy explained ya were supposed to use Miracle Whip.

Oh well,you learn something everyday.