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My take on mustard.

post #1 of 43
Thread Starter 
I've been using mustard on my pork way before I started smoking and I think it adds a lot of flavor to a meat. I've added it to my marinades and sauces as well. After reading so many posts on our forum one wood think that it's almost a bad thing. Statements like, it cooks away, you won't taste it after it's smoked, it's to hold the rub on better etc.. So, I'll say it again, I think it adds a great flavor to meat, especially pork. Shoot a dab on your next pulled pork and you tell me. I don't see how you could add anything to a meat without adding flavor except for water! OK, my mustard rant is over butt I hope it adds a little flavor to your thinking.biggrin.gif

post #2 of 43
I'm on your team Beard. I love me some mustard, especially the spicy stuff. A friend of mine from Texas turned me on to eating my burgers with mustard and onions only. It was an eye opening experience. I have never used ketchup or mayo since.
post #3 of 43
I have always used Mustard in marinades

& I couldnt agree more! i used to use EVOO to apply all of my rubs on my meats... i recently replaced that w/ Mustard (thanks to the forum) i used it hearing the comment that the falvor goes away, but that is not the case... i think it adds more flavor and really takes whatever Rub you are using to a new level! it seems my sweet rubs become sweeter and more flavorful, and my spicy rubs become more spicy... almost like it takes on what ever flavor u are using and multiplies it and also adds something else unique...

Nice PostPDT_Armataz_01_34.gif
post #4 of 43
PDT_Armataz_01_34.gifI'm right with ya' guys, mustard all the way!!! I like to mix yellow and spicy brown 50/50 then mix in some of my rub and spread that on burgers and brats, good stuff!
post #5 of 43
I use cheap yellow mustard for pulled pork. I have also used EVOO but didn't notice any difference so went back to using the cheaper yellow mustard. :shrug:
post #6 of 43
I need to do a test the next time I make two butts. One with Mustard and one without and see if I can notice a difference. I never seem to notice the difference before either way (Mustard or Olive Oil) but I have never eaten them side by side either. Do you think the old saying goes "The mustard will go away and you won't taste the mustard" is more meaning that the outcome won't necessarily taste like mustard but the mustard will still give the meat a nice flavor? I would think that it must give the meat some type of flavor but I have never eaten any of my PP and remember tasting any mustard flavor. I don't really even like mustard so I am thinking (maybe I am wrong) that when that is said they are more meaning "Hey don't worry your meat isn't going to taste like mustard it will add some flavor and really help in holding on your rub". Just a though what do you guys think. Good thread I am going to be following this one closely to see what all of your opinions are.
post #7 of 43
Yes (or at least IMO) thats what i feel... the taste of Yellow Mustard (which i dont like as much as other mustard types) goes away, but you get something else... i feel an inhancement of flavor (something you dont get w/ olive oil)... but again thats my opinion...
post #8 of 43
I couldnt agree more. I have done pulled pork both ways and definitley notice a better flavor with the mustard.
post #9 of 43
I agree...I've done my last few butts without mustard and haven't noticed a difference. I used to use it all the time because I thought my dry rub wouldn't hold to the meat if I didn't. I found out that was true when I was out of mustard right before a big smoke.

I do love a mustard based sauce though but I'm not completely convinced that it adds that much flavor.

Sounds like it's time to go to Sam's and get a pack of butts...
post #10 of 43
Thread Starter 
Yes, yes, yes, I'm happy to read these responses thus far. As with most forums I think we witness a lot of echoes which can be misleading sometimes. I hope you all will try a bite or two with some mustard straight out of the container and post back.

post #11 of 43
I like mustard, and the carolina mustard based bbq sauces for sure.

As for applying mustard to the pork before applying the rub I have been going back and forth on that. Lately I have been not using any mustard, and enjoying the direct contact my rub is having with the meat vs sitting on top of a mustard slather. My rub has some sugar in it so I still get a bark, and I dont have issues with my rub washing off as I dont apply a tart wash until well into the smoke once the bark has set up.

Ill most likely continue to go back and forth on thsi one.
post #12 of 43
I agree with Jim on this and have quit using mustard since I hardly noticed the taste variance between the end result with and/or without the mustard slather. Figured I'd save that mustard for the carolina gold mustard sauce!

As others have mentioned, maybe it's time to perform a taste test with some butts!
post #13 of 43

yellow mustard

If you use mustard as a base when applying to hold your rub it really loses most if not all its taste.
If you use it on your meat as a sauce after it is cooked then yes it will have alot of flavor.
post #14 of 43
The el cheapo mustard just goes away for me flavor wise. Expensive mustards seem to be a waste when your rub should be giving the flavor. I use EVOO because of the HDL cholesterol benefits. JMHO.
post #15 of 43
Now I have used mustard on my butts a couple of times but I didn't taste any to say. Now I don't use anything ai always wash the butt before a rub it so it holds the rub quite well.
post #16 of 43
I've used mustard and with out. Really can't taste the difference. On my last few butts I've used molasses and still only thinks it makes a small difference but makes a better bark. I do like the molassess that I mix in my jection.
post #17 of 43
I have done them with and without and think that the flavor cooks down to a very subtle flavor that melds with the rubs and spices in harmony producing a heavenly flavor and a nice bark. icon_wink.gif IMHO
post #18 of 43
Same experince here. I like the subtle flavor that the vinegar imparts to the meat.
post #19 of 43
I must do a butt test with a couple to see if there is really a difference. I did not know what real flavor was until I started smoking so I can't tell if the mustard is making a difference or not. I have been using it ever since I got here.
post #20 of 43
I've always heard that mustard compliments the taste of pork quite well, so it seems natural to me that people would slather it on in order to hold the rub even if they feel that the taste evaporates.

I actually haven't tried it yet, but I will.
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