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My first piece of butt!

post #1 of 11
Thread Starter 
Ok...I'm smoking my first pork butt Saturday. Quick question, it's been suggested that you cover the meat in yellow mustard to help the rub adhere. I'm wondering if you do that, why or why not, and also, could I use mayo instead? I've grilled a lot of pork loins that way. Thanks!!
post #2 of 11
I dont use mustard or anything. I do however apply the rub sveral hours or night before cooking. When you do this the rub will draw a little moisture to the top turning it almost paste like. Then put on a little extra rub right before it hits the smoker.
post #3 of 11
The mustard doesn't impart any taste to the meat. I do like Meller and rub the night before. Believe me, the rub doesn't fall off! Don't forget the pictures.
post #4 of 11
What they saidicon_biggrin.gif
post #5 of 11
I have done it both ways and as has been said you can't taste the mustard at all. If I have the time and space to let the rub sit on the meat overnight I don't usually use the mustard if I'm rushed in the morning and have to rub I usually apply the mustard
post #6 of 11
Dont know about the mayo thing, but I believe you rub the butt with mustard to help hold your favorite rub on the meat, it does help alot as it creates a sticky base on the butt, and you cannot taste the mustard when the pork is done, hope this helps,,,,,,,,,,,,,,
post #7 of 11
Always something special about your first piece! icon_lol.gif

I like mustard on butts, I think it helps create a nice bark and I can't taste the mustard.
post #8 of 11
Thread Starter 


Thanks everybody! I'll post my first pics Sunday.
post #9 of 11
hmm. I've done mayo on fish and chicken, but never pork .
post #10 of 11
i used to do the mustard thing but lately have been skipping the mustard and getting a MUCH better bark

maybe its just me but i would skip the mustard

use mustard for your sauce biggrin.gif

heres a great south carolina mustard sauce recipe
use the mustard to make this!!

Yellow sauce

1 1/2 cups prepared yellow mustard
1 cup brown sugar
1/2 cup ketchup
3-5 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1/2 tsp ground black pepper
1 tsp onion powder

Whisk all the ingredients together in a saucepan over medium heat.
Simmer until the sugar is dissolved. Don't over cook.
Remove from the heat and let cool.
post #11 of 11
Thread Starter 
Thanks Johnny! I'll try it.
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