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Mustard Glaze

post #1 of 8
Thread Starter 

I am planning on slathering a pork shoulder this weekend to create layer of bark. However, I wanted to add maple syrup to the mustard and wanted to know if adding the maple syrup will cause the bark to burn and get bitter. I plan on smoking the shoulder at 220 degrees.

post #2 of 8

you could add the maple syrup near the end of cook.

post #3 of 8

Sugar is important to encapsulate or seal the meat to retain the moisture. Normally brown sugar or raw sugar is used lightly to achieve the purpose. The more sugar the more burnt bark gets. Personally I have never tasted burnt only bark but I try to use just enough to encapsulate.

 

Maple is more vicious or dense than liquefied sugar because it has been reduced to start with. If I was going to use Maple I would massage it to the meat, cover it but don't soak it. Also make sure you use less sugar in your meat rub then.

 

If its a fire burner vice electric I would mix a mop or spritz of the maple syrup and maybe apple cider. If its an electric smoker and you are using the foil method that's a perfect place to add your syrup, and if an electric and not foiling (Don't laugh I still do it!), I might mop it a couple a times the last hour on the pit.

 

That's just what I'd do, I wish ya luck and remember to take notes and lots of pictures so we can enjoy your achievements.

post #4 of 8
Thread Starter 

Thanks. That what very helpful and informative. I am using a horizontal wood smoker. My idea for the maple syrup came from my tinkering with a mustard based BBQ sauce that I finally perfected and wanted to try mixing the syrup in with the mustard and then apply it to the meat to enhance the bark. I do spritz my meats and I like the idea of blending apple cider with the syrup for the spritz.

post #5 of 8
Jusy poking around here trying to learn some things. This sounds really good!

One ? though...if you were wanting to end a smome with bbq sauce would you recommend not using the syrup? The combination of the mustard and syrup though sounds like it would be awesome together!
post #6 of 8
Quote:
Originally Posted by Smoke Break View Post

Jusy poking around here trying to learn some things. This sounds really good!

One ? though...if you were wanting to end a smome with bbq sauce would you recommend not using the syrup? The combination of the mustard and syrup though sounds like it would be awesome together!

If you sauce too early the natural sugars will burn, with a sauce you are looking for that perfect caramelizing to bring those sugars out, not burn them. So its best to save the sauce for the end of the smoke. Besides on the south end of that smoke hopefully the temps are well regulared and cooler.

 

Just my opinions

post #7 of 8
Thread Starter 

Well, since smoking is partially about experimenting I gave it try, and it worked spectacularly with a Boston Butt. I have attached a photo of the finished product.

 

 

It may look burnt and seem like it would taste terrible, but to the contrary. What you see in the photo is a piece town out after I pulled it out first thing in the morning, and it took no effort at all! This thing fell apart as I was pulling it and was very juicy.

 

I smoked this butt for 20 hours at 230 degrees, the last 6 hours wrapped in foil. I made a mustard glaze with a combination of yellow mustard, maple syrup, and chipotle chili power to give it tang, sweet and spicy to create a sweet and savory taste. As typical, the mustard lost its tang but the maple syrup came through to give the bark a complex flavor that had depth beyond regular bark with just mustard with spices. If you make sure not too put too much syrup into the mustard, and keep the temperature low, the sugar from the syrup does not appear to burn and become bitter. Having said that, I need to do this a few more times to ensure consistency to determine whether I am correct or it was just a fluke.

post #8 of 8

Nice butt man...... and welcome to the addiction! Its legal.

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