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Originally Posted by (name withheld to protect someone else)
Okay this merely my opinion and findings about Mustard on my smokers, both the 1200 lbs Meat Mama 3000 rotisserie pit and the 7200 pound Brazos Reverse Static Diverter Pit. I just know what is right for me, using my smoker, my temps, my rubs and my cut.
Brisket - Once I settled on the Tri Level Rub Technique and my 270 Temp I had no trouble with Bark or flavor so I don't use Mustard on it anymore. The reason for this is the proper balance for me is attained without any medium to make the rub stick. Here was my stuff on salt's role in Brisket. http://www.bbq-brethren.com/forum/sh...ight=salt+funk
Pork Shoulder I used it and liked it and still like it but I changed it up a bit as you will see below. I used Hit me Fred, My own special Mustard Based sauce, plus my rub and a final dust of salt and pepper both before they go on and after I flip. Hit me Fred has a unique flavor and I am a big cross utilizer and usually have plenty of it on hand.
Ribs - I used straight mustard at first. I was battling with my rub and getting trying to get the flavor in there and lost my way but Mustard seemed to get me there for the reasons of opening the pores and making lots of rub stick to the ribs. As I went back to Basic texas Style (Dating before the War) I changed it up a bit.
The Slather I used to make a slather of Mustard and rub into a thick paste in order, so I thought, to rub without clogging the pores. This is really important I think in ribs.
Then I let go of that entirely and used a slurry of worchestershre and rub and just ran it through with NO RUB afterward and that was cool.
So then a few years ago I went BACK to not removing the sinew, not flipping, and spicing the ribs with a higher salt dust and less rub and I was hugely satisfied. Basically you could say I kept the paste but instead I use a light slather of Hit me Fred Mustard sauce and a dust of lawrys, a dust of my butt glitter and a light dust of large grained salt and pepper. Here are the results. in video of that process.
So what mustard does? The Vinegar opens the pores in the meat and allows flavor in.; This is why high vinegar mops are liked. For this reason is a keeper on my ribs and rub but remember Hit me Fred has a lot of stuff in it so its kinda like the slather mixed with rub anyway.
Also Mustard is like a glue but in the case of my Brisket, where I heavily dust or dump it in a vat of large grained salt and pepper it would pick up too much so i dumped it. Pork shoulder is so dense you could cover the outside like a chia pet and it would taste fine.
I have a new Rib Video due out as soon as I can get the kids out of the house so I can do Tony Montana.
now my opinion...
do what works for you. don't listen to me, him,her,or yer mama,,,
just get 'er done the way you like it....
walk for a trophy or a compliment.....
or eat it yerself.....
feed friends,family, or the stray pooch
i guarantee someone will be thankful & well fed...
Okay this merely my opinion and findings about Mustard on my smokers, both the 1200 lbs Meat Mama 3000 rotisserie pit and the 7200 pound Brazos Reverse Static Diverter Pit. I just know what is right for me, using my smoker, my temps, my rubs and my cut.
Brisket - Once I settled on the Tri Level Rub Technique and my 270 Temp I had no trouble with Bark or flavor so I don't use Mustard on it anymore. The reason for this is the proper balance for me is attained without any medium to make the rub stick. Here was my stuff on salt's role in Brisket. http://www.bbq-brethren.com/forum/sh...ight=salt+funk
Pork Shoulder I used it and liked it and still like it but I changed it up a bit as you will see below. I used Hit me Fred, My own special Mustard Based sauce, plus my rub and a final dust of salt and pepper both before they go on and after I flip. Hit me Fred has a unique flavor and I am a big cross utilizer and usually have plenty of it on hand.
Ribs - I used straight mustard at first. I was battling with my rub and getting trying to get the flavor in there and lost my way but Mustard seemed to get me there for the reasons of opening the pores and making lots of rub stick to the ribs. As I went back to Basic texas Style (Dating before the War) I changed it up a bit.
The Slather I used to make a slather of Mustard and rub into a thick paste in order, so I thought, to rub without clogging the pores. This is really important I think in ribs.
Then I let go of that entirely and used a slurry of worchestershre and rub and just ran it through with NO RUB afterward and that was cool.
So then a few years ago I went BACK to not removing the sinew, not flipping, and spicing the ribs with a higher salt dust and less rub and I was hugely satisfied. Basically you could say I kept the paste but instead I use a light slather of Hit me Fred Mustard sauce and a dust of lawrys, a dust of my butt glitter and a light dust of large grained salt and pepper. Here are the results. in video of that process.
So what mustard does? The Vinegar opens the pores in the meat and allows flavor in.; This is why high vinegar mops are liked. For this reason is a keeper on my ribs and rub but remember Hit me Fred has a lot of stuff in it so its kinda like the slather mixed with rub anyway.
Also Mustard is like a glue but in the case of my Brisket, where I heavily dust or dump it in a vat of large grained salt and pepper it would pick up too much so i dumped it. Pork shoulder is so dense you could cover the outside like a chia pet and it would taste fine.
I have a new Rib Video due out as soon as I can get the kids out of the house so I can do Tony Montana.
now my opinion...
do what works for you. don't listen to me, him,her,or yer mama,,,
just get 'er done the way you like it....
walk for a trophy or a compliment.....
or eat it yerself.....
feed friends,family, or the stray pooch
i guarantee someone will be thankful & well fed...
" --
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