Mustard and its use.

[Nitz]

Ive watched videos and read some smoking recipies, what exactly does the mustard do besides hold the rub on with a firm grip.Does it ad like a bark to the meat i know it definitely has to add a little flavor. But whats up with it?

[Kyote]

Just holds the rub on and helps it set. I have never tasted the flavor of it on any meat. seems to go they way side after going on the smoker.
the rub is what makes the bark.

[Whisky Fish]

Not a huge fan of mustard by itself but it almost totally disappears during the smoke. It's there, but very subtle. It's really just another layer of flavor I like to mix in Sirachi with the mustard and that does leave some heat after smoking.
In my opinion with all cooking; It's about layering flavors. Any time you can add a compatible flavor, you're gonna improve the final product. And for lack of a better explaination, , ,mustard works.

[Kyote]

what Whisky Fish said about layering is a key to great tasting meats off the smoker.
wee willie's makes a nice white sauce that makes a great rub sticker and adds a great layered flavor also.
I do not use the mustard much any more. and have used a gammat of differnt ones. never have tasted the mustard flavor myself and I look for it (the taste).
I enjoy pecan oil mixed with other items to slather on then shake the rub on over it. (for me it really works great on beef.) pork gets differnt things as I try changes all the time looking for a taste that I might say. wow! going to stick with this.
hope this helps. But if you are new. stick with the mustard for a while then try other things. and cheap mustard works well.

[Nitz]

Hey thanks for the info was very helpful, I just wasn't to sure what was going on with it. Thx

[Squirrel]

I use mustard on my butts and ribbage. Since you brought this up it got me to thinking why shouldn't I go ahead and just mix the mustard and rub together like the day before then just apply that. I got three racks of spares to cook tomorrow, I'm gonna give it a try.

[curious aardvark]

I genrally use ketchup instead of mustard. Again doesn't add much flavour but definitely a hint of sweetness.

It's also possible the acetic acid in the mustard or ketchup (from the vinegar) actually breaks down the surface layer of cells and allows the rub flavours to penetrate that little bit deeper.

But even someone who hates mustard would have no clue you'd used it.

[Nitz]

hmmm interesting on the vinegar that is a possibility, and Squirrel id love to know how that comes out.

[Fire it up]

Sometimes I do mustard and sometimes I don't.
Never adds any flavor so when I want that additional bit I will use a chipotle mustard slather.

[smokinghew]

Even though I am new to the whole smoking thing most of the people that I have talked to say that they rub down the pork with Mustard and brown sugar because the vinegar makes the meat tender and once the vinegar cooks out of the meat the brown sugar stays to help with flavor. Not sure myself but I thought it might hold some weight.