Butts-----Mustard before the rub or no?

Discussion in 'Pork' started by smokinatthebeach, Aug 6, 2009.

  1. smokinatthebeach

    smokinatthebeach Fire Starter

    I have not tried this, but I am curious though....anyone tried both ways....difference? I was happy with what I had done but like I said would like other opinions! Thx!
     
  2. buckeye024

    buckeye024 Smoke Blower

    I have tried it both ways. I prefer to use the mustard, only because it helps the rub adhere to the meat better. I have found absolutely no difference in taste. The mustard cooks off anyway.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I personally have never used mustard I use Evoo and then apply the rub.
     
  4. geek with fire

    geek with fire Master of the Pit OTBS Member

    As mentioned, the mustard helps the rub adhere, but it also helps you put more rub on. As a result, the bark can be thicker.
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I have tried with mustard, without mustard and also with evoo. I prefer the evoo. [​IMG]
     
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    The mustard is a carrier so to speak for the rub. It holds the rub on the meat and imparts no flavor once the meat is cooked to temp. I use EVOO on poultry to deliberately carry less rub for a more delicate meat.
     
  7. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    I tried once...I don't anymore.
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    I always use olive oil.
    Mustard is fine but makes so much more of a mess and I think the oil creates a bit of a better crust.
     
  9. bigsteve

    bigsteve Master of the Pit

    I use Olive oil, or nothing at all. The rub stays on even with no oil. Without oil, you can't get a heaping amount on, but that's fine with me. I eat it for the Pork, not the rub. If you use oil it helps break down some of the spices, where Mustard doesn't do that.
     
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    +1 - this matches my observations perfectly
     
  11. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I use EVOO or bare also, no mustard
    I do use mustard on my Briskets
     
  12. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    just like ribs for me, sometimes I use mustard, sometimes not, depends how I feel that day.
     
  13. olewarthog

    olewarthog Meat Mopper

    I'm a confirmed mustard slatherer. It's not as much an issue with butts because of the volume of meat vs bark, but on ribs, you need to cut way back on the salt in your rub. The mustard flavor cooks away but the salt in the mustard does not.
     
  14. I have done butts both with and without the mustard slather and I didn't notice enough diff to continue with the mustard. I usually just add enough extra brown sugar to make sure they get a good bark.

    Dave
     
  15. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I say evoo or dark corn syrup before the rub...or some honey.
     
  16. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    I've done it both ways, more often than not I use mustard because I believe it helps for a better bark.
     
  17. desertlites

    desertlites Master of the Pit OTBS Member

    mustard is my choice.
     
  18. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Ditto! Witko
     
  19. mistabob

    mistabob Meat Mopper

    I like mustard cause you can puts tons of rub on those huge butts and it makes a super thick bark perfect for how i like pulled pork. I have yet to try EVOO, but i imagine that would work decent, too. I think without either you just wouldn't get the rub sticking as well nor that awesome flavor bark!
     
  20. gaga

    gaga Fire Starter

    Good thread. I've never used mustard or EVOO. Now I got some new experiments!!!
     

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