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Butts-----Mustard before the rub or no?

post #1 of 21
Thread Starter 
I have not tried this, but I am curious though....anyone tried both ways....difference? I was happy with what I had done but like I said would like other opinions! Thx!
post #2 of 21
I have tried it both ways. I prefer to use the mustard, only because it helps the rub adhere to the meat better. I have found absolutely no difference in taste. The mustard cooks off anyway.
post #3 of 21
I personally have never used mustard I use Evoo and then apply the rub.
post #4 of 21
As mentioned, the mustard helps the rub adhere, but it also helps you put more rub on. As a result, the bark can be thicker.
post #5 of 21
I have tried with mustard, without mustard and also with evoo. I prefer the evoo. smile.gif
post #6 of 21
The mustard is a carrier so to speak for the rub. It holds the rub on the meat and imparts no flavor once the meat is cooked to temp. I use EVOO on poultry to deliberately carry less rub for a more delicate meat.
post #7 of 21
I tried once...I don't anymore.
post #8 of 21
I always use olive oil.
Mustard is fine but makes so much more of a mess and I think the oil creates a bit of a better crust.
post #9 of 21
I use Olive oil, or nothing at all. The rub stays on even with no oil. Without oil, you can't get a heaping amount on, but that's fine with me. I eat it for the Pork, not the rub. If you use oil it helps break down some of the spices, where Mustard doesn't do that.
post #10 of 21
+1 - this matches my observations perfectly
post #11 of 21
I use EVOO or bare also, no mustard
I do use mustard on my Briskets
post #12 of 21
just like ribs for me, sometimes I use mustard, sometimes not, depends how I feel that day.
post #13 of 21
I'm a confirmed mustard slatherer. It's not as much an issue with butts because of the volume of meat vs bark, but on ribs, you need to cut way back on the salt in your rub. The mustard flavor cooks away but the salt in the mustard does not.
post #14 of 21

Both ways

I have done butts both with and without the mustard slather and I didn't notice enough diff to continue with the mustard. I usually just add enough extra brown sugar to make sure they get a good bark.

post #15 of 21
I say evoo or dark corn syrup before the rub...or some honey.
post #16 of 21
I've done it both ways, more often than not I use mustard because I believe it helps for a better bark.
post #17 of 21
mustard is my choice.
post #18 of 21
Ditto! Witko
post #19 of 21
I like mustard cause you can puts tons of rub on those huge butts and it makes a super thick bark perfect for how i like pulled pork. I have yet to try EVOO, but i imagine that would work decent, too. I think without either you just wouldn't get the rub sticking as well nor that awesome flavor bark!
post #20 of 21
Good thread. I've never used mustard or EVOO. Now I got some new experiments!!!
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