Would it be good to use mustard after brining and then put on the dry seasonings or just use the dry rub???
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This sounds good enough to have a thread of its own.I've made a mustard glaze out of part Dijon, part sweet-hot mustard, Worchester sauce, soy sauce, garlic, onion powder, honey and various other spices and stuff I don't remember on top of a standard rub. I was too lazy to brine and didn't miss it. The chicken was skinless so I wanted the glaze to seal in the juices. It is, to this day, one of the most delicious things my wife has ever had. I also make a glaze with mustard, curry powder and orange marmalade that is outstanding. You just want to make sure you have enough sweet to take the tang out of the mustard. I'm planning to do something along those lines for Labor Day. Kind of an East Carolina thing. Blues Hog makes a mustard glaze that gave me the idea.
I use EVOO, but I just heard that mayo will help crisp up the skin. I may give that a try next time.
you have to wash the brine off and dry the bird. been there done that. Honey works well and most of the time I use mayo. I like best foods olive oil mayo for that.
What is EVOO??
And never soak the chicken for 24+ hrs.
I now have some Chicken flavored Salt. Oh well maybe it will tone down after smoking and baking.