Brisket: Slather or no?

I do not use a slather myself and don't see any real need for it with the way I cook a brisket. But if you do use mustard as a slather, just be mindful of the salt in the mustard and adjust your rub accordingly.

Some folks feel that coating meats with something[mustard,mayo,peanut butter,motor oil,leftover pasta sauce,cake icing,etc] will give you some moisture to cake more rub on.You have cooked enough large chunks of product with salt based seasonings to know how wet it will be in an hr ,and can cake more rub on.

Many folks feel it is one more thing to clean off your hands,while trying to get ready to apply rubs.

Smokin'will often say,"try a couple each way,side by side and report back in".

Although,down here in the South,some yellow mustard ,slathered on cheap white bread,and a couple slices of bologna is often seen at cookoffs in the hands of brisket cooks.

What??? No Miracle Whip?

Whoa, no talking about the Miracle Whip unless you took Eddie's course.

No slather, comp or otherwise.

Most people I believe will say they use a slather to help the rub stick, not sure I've ever heard of it helping to retain moisture.

I think putting it on before, let it see and it will liquify and the rub will stick fine.

I think the quality of the brisket (internal marbling/fat) and method have more to do with getting a good brisket.

Mustard is a waste of time.

Thanks gents. I'll save the French's for hot dogs.

I used to use mustard but lately I've heard of people using soft spread margarine. At least margarine won't leave your fingers yellow.

I only use Worchestershire sauce. Not sure it makes any difference, but that's how I've always done it.

mustard is for hot dogs...

and honey mustard dressing

And the next topic will be about relish on chicken? I went to NC last year and could not believe all the mustard bottles around us. All we had was a few packets from the Pilot Station we ate at on the way.