Mustard Or No Mustard? Update Qview!

onytay · Jan 23, 2013

I have smoked several butts now, and have always used mustard as a base for the rub. I am doing a 6 butts smoke for Friday and was thinking about trying the rub without a mustard base. For those of you that have done both, which did you prefer? Does anyone use mustard as a base anymore? I've seen allot of people doing it without now, but don't recall what the results were. Since I'm doing 6 butts this go around I was thinking of ways to cut back on the prep time.

smoking b · Jan 23, 2013

I used mustard on my first one. I haven't used it since for anything & I can honestly tell you that I will not be using it in the future. I prefer things without for sure. I'm sure others like using it but personally I don't have a need for it. Just my opinion & what works for me...

fpnmf · Jan 23, 2013

I have never used mustard and never will..

Try it..you'll like it...

Craig

linguica · Jan 23, 2013

While I can't answer the mustard/ none question, i can add that the tang mustard imparts will dissipate. The tang from mustard comes from vinegar aka acetic acid will evaporate. unlike some compounds that dry and concentrate, vinegar will actually disappear.

dirtsailor2003 · Jan 23, 2013

I never use liquid mustard or any other type of binders prior to putting on my dry rubs. I do on occasion put dry mustard in my rub mixes though.

davidhef88 · Jan 23, 2013

I don't mustard before rubbin it.

s2k9k · Jan 23, 2013

I've tried different binders and quit using them, I find the rub sticks and penetrates better without a binder. I rinse the meat good then pat it dry with some paper towels then apply the rub. Get it straight on the meat surface and not on top of mustard or other binder. I use to try a lot of crazy stuff like injections, spritzing and mops but have regressed to the KISS method and I have gotten a lot better results and more flavor out of the meat without covering it up with a bunch of other things.

kathrynn · Jan 23, 2013

I am a "no mustard" gal. Did it once...will not again. To me..the meat is "wet" enough for the rub to stick without it. My 2 cents!

jarjarchef · Jan 23, 2013

I have done both....never use mustard again....no pay off in my opinion.....

venture · Jan 23, 2013

I don't use mustard on butts, I don't think they need it.

I have used mustard on other cuts. Plain old ball park mustard. I really couldn't tell it was there by taste?

Then again, I have olive oil, too?

Good luck and good smoking.

bama bbq · Jan 23, 2013

I moved from mustard to spicy mustard to no mustard. I like no mustard best. Not because it's any better per se, but just because I couldn't tell a difference so thought why add it.

oldschoolbbq · Jan 23, 2013

I see no reason to use Mustard or EEVO. I rinse my Butt ,dry it and Powder it ... just like when I'm taking a shower.

.

Your Rub will stick to the meat with no problem, and you don't risk over seasoning by inadvertently covering with too much Rub. A good dusting does very well.-

Pig Butts for Graduation...6-2-12 004.JPG

oldschoolbbq
Jun 24, 2012

You still get a good Bark and Flavor -

Betty 004.JPG

oldschoolbbq
Nov 1, 2012

Have fun and...

sqwib · Jan 23, 2013

No mustard.
I do use Worcestershire and soy 50/50 when doing my Philly style and porchetta PP. But that is for flavoring.
As others have said you don't need it. The rub will pull moisture from the meat making a slather. However you will not get the same result on the fat

onytay · Jan 23, 2013

Thanks for the replys, looks like no mustard is the way to go. I'm all for a KISS method anytime its an option!

steelyonfly · Jan 24, 2013

No mustard is better IMO. I've experimented with and without. I think the bark turns out much better with a good dry rub and some light spritzing with apple juice or whatever you like during the smoke. As S2K9K said, KISS is where I've evolved too, as well. Good luck!

onytay · Jan 24, 2013

No mustard it is, here they are all rubbed up and waiting to go into the smokehouse around 12am.

Pork Butt.JPG

onytay
Jan 24, 2013

smoking b · Jan 25, 2013

Good deal - don't forget to let us all know your thoughts on the no mustard smoke once it's done

Pics of the smoke are always welcome too!

humdinger · Jan 25, 2013

Hmm I've always used mustard out of habit, but it may be one less thing to have to do in the future. Since it's too late for Onytay to experiment this time around, next time I do two butts, I'll mustard one, and leave the other dry and post the results.

Thanks to all for the input. Sometimes it takes a little prodding from fellow SMF members to break me out of old habits and try something new.

themule69 · Jan 25, 2013

i know it is ready to go now. but a note on no binders. rub the up side real good. walk away for a few min. till it starts to look wet. then flip and repeat.

happy smoken.

david

chef jimmyj · Jan 25, 2013

Well I am going to buck the tide. I don't use Mustard on most meats as my Rubs are fairly Fine and contain a fair amount of Sugar that mixes with the meat juices and forms a great bark...However, I do use Mustard on my Brisket and Pastrami as the Bubba Beef Rub is Course and adheres better with the Mustard...So there you go...JJ

Mustard Or No Mustard? Update Qview!

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