Brisket - to slather or not to slather? That is the question

[Daba's BBQ]

I will be smoking a gorgeous 12-pound brisket for Father's Day next weekend. I've made a kick-ass rub that I've used before and the brisket came out perfect (see attached pics). I've read a few articles about using a simple yellow mustard slather prior to adding the rub and wanted to get the group's thoughts on this method?

I would think that a slather would not let the rub adhere to the meat, therefore not providing the deep bark that I am looking for in my cook.

BTW - I usually add some beef tallow & wrap my brisket in butcher paper post-stall, and cook it that way for the remainder of the cook prior to placing it in my cooler or oven to rest.

Any suggestions and feedback would be appreciated

Peace.

 

[bigfurmn]

Hmmm two schools of thought. First one, if it ain’t broke don’t fix it. Second one, always fun to try something new. Personally I use mustard on pork for a binder and on beef I use olive oil.

 

[Sven Svensson]

Mustard is used all the time and has a great track record. Oil or fat of some type is also used. And some don’t use anything at all. It all results in good bark depending on how you cook it.

 

[normanaj]

I personally don't use anything as a binder.

 

[Ringer]

What smoker are you using? If you are going stick burner then my opinion is no binder needed but I may do mine differently than you. I don't use a binder but I also don't wrap. The bark is always great. If I use gas or electric I might use some mustard to aid in bark development. Just my .02. I am sure it will be great if you get anything close to the pics you posted. That one looks awesome.

 

[chopsaw]

, if it ain’t broke don’t fix it.

You beat me to it .

 

[Daba's BBQ]

What smoker are you using? If you are going stick burner then my opinion is no binder needed but I may do mine differently than you. I don't use a binder but I also don't wrap. The bark is always great. If I use gas or electric I might use some mustard to aid in bark development. Just my .02. I am sure it will be great if you get anything close to the pics you posted. That one looks awesome.

Thanks. I own a Traeger Pro Series 34

 

[chilerelleno]

Sometimes I do, sometimes I don't.
If I do, it's mustard on pork and oil on beef.

Most of the time I rub without, wrap in plastic wrap and let it brine overnight in the fridge..
And add more rub in the am before going on the smoker.

Preferred rub for brisket is a traditional Dalmatian rub, i.e. coarse salt and fresh cracked pepper.

 

[912smoker]

I usually inject and then rub some on the meat and use as a binder. Otherwise, no binder for brisket here.

Keith

 

[edmonds]

I don't slather.
But I may use some olive oil. I think that is a binder and not a slather.

 

[Displaced Texan]

After I have gotten my coals well lit and have the fire going in my pit while waiting for the temps to stabilize, I trim the brisket. Now, I'm not the quickest at that, so the meat begins to warm up and the wonderful scientific processes happen that start bringing out juices and condensation. That is all you need. Nice amount of rub and rub it on.

Here is an example.