Mustard brisket base

TC, say is ain't so. You're going to another site for Q info...how could you.

This is one of those old smoking "secrets" that has been around for years. And why HAVEN'T we discussed it here?

I don't know that it adds to the bark in my experience -- maybe if you put it on REALLY thick. But as always, I say try it and decide for yourself.

Taste. Nope, you won't taste the mustard at all (actually the same can be said for the mayo on the chicken thing, you won't taste the mayo either). The is so little substance to mustard or mayo that most of it cooks off.

As far as why, many use it in the belief that it will help the rub stick better, or that the vinegar in it will help tenderize the meat. Maybe yes, maybe no -- who knows.

I've found that a rub, applied at room temp, will rather quickly, start becoming damp through contact with the meat and this will help itself stick. I let the rub sit for 10 min or so and THEN I sprinkle on more rub if needed.

Another option, that I do use, is to create what someone called a "slather". I add my rub to mustard in a bowl and mix it up well, then slather that on the pork putt. I let the mixture sit for a while then sprinkle on more rub.

and that's my Mustard story

Smokin', more myths chopped down, thanks to your imput. As you said, about the only thing mustard would do for meat in a CS would be to help hold more rub.

However, your approach is my approach...wait a few minutes until the moisture from the meat turns your rub gooey and add more rub if you like.

Regards, Mike

'Cause Chef Paul Kirk says so, and that has become the word from " a higher authority". Plain ol' apple juice works ,if you fear the mustard.

Tom, perhaps there are enough differences between "moved dry air" in an offset and "more static moist air" in a CS to suggest that what Paul Kirk advises for classic offset and indirect Q methods, might not only be ineffective for Qing in a CS, some may be actually detrimental to the goals of the final CS product.

For example, opening and closing the CS door to spray, baste or mop...nice to add some dissipated humidity in an offset. But, pulls the existing humidity from a CS.

Regards, Mike

Hey,Guys....Mike is probably right on about the humidity being contrary in the CS....The mustard seems to work OK in a wsm or an Okie Joe,but my sous chef/better half smacks my hands if I try to heavy mustard HER briskets. ..I still sneak it in sometimes on the butts,if I think she isn't paying attention.