Got up this morning to break in the new Fatboy smoker so I prepped a Brisket with a mustard slather and a good coat of my rub. Will have more pics later of the finished product.
I second that. It may give it some sort of flavor but it's definitely not going to give it a mustard flavor. I am not a mustard fan and I use it on my pork butts all the time.
And not only that but I believe it also helps with the making of good bark.
I done just a few briskets (pork man here) and most of them turn out ok but since I tried Paul Kirks tip in his championship book ( flipping at 6 hours then again at 9) and the slather the last one I done turned out pretty good. I Pretty much use the slather as a carrier for the rub. I can't taste the mustard on the meat at all and I believe it does make a better bark on the brisket.
Well here's the final product. Wasn't 100%v happy with it but it turned out not to shabby. The flat was just a little dryer than i would like but the other part was perfect so i got a little work to do in order to get it a little more juice on the flat. I did wait the 45 minutes suggested by Rick and I didn't think I could make it but hay i found out that i did have a little more willpower that I thought I did.