The other day, I was thinking about something. Why do some people slather a coat of mustard on their meats before applying the dry rub? Is it simply a method of improving the way the dry rub sticks to the meat, or does the mustard itself impart some type of flavor? Why not use something else, like olive oil, hot sauce, BBQ sauce, or heck, how about some maple syrup?
I did some research online, reading forums and articles, and the opinions are widely varied. Some are firm believers of the mustard coat, because it improves the hardening of the bark after such a long period of smoking the meat. The general consensus is that most people use mustard so that the rub adheres to the meat (which I’ve never had a problem with before). Mostly everyone said that you can’t even taste the mustard when the meat is done.
Well there’s only one way to settle things, and it’s to see for myself. Many people I’ve seen on television only use mustard for pork butt/shoulder and spare/baby back ribs. Since all I have is a brisket, I decided to use that as my guinea pig (or cow, har har). I just took some plain organic yellow mustard that I had in the fridge and slathered it all over on both sides.
Then, I used a slight variation of my Dirty Smoke dry rub:
- Grounded black pepper (heavy)
- Seasoned salt
- Granulated garlic
- Cayenne pepper (very little)
- Cumin (very little)
- White granulated sugar
- Brown sugar
I put the dry rub on the top of the mustard-covered brisket, and honestly couldn’t tell much of a difference if there was no mustard. The seasonings stuck onto the meat just fine. I wrapped it up in foil and it’s in the fridge for now, waiting to be smoked. To be continued…