EVOO or Mustard?

[DeRail]

Was just curios when you all cook brisket if you use mustard as your base for rub or EVOO? Does it really make a difference either way?

 

[chilerelleno]

I don't use anything on my briskets to hold the rub on.
I do use either EVOO or Mustard on pork butts/shoulders, but its because I want to really pack on the rub for a thick bark.

Water, EVOO or Mustard, it really doesn't make a big difference taste wise.
I think the only time I noticed a significant taste was when I used a coarse stone ground mustard with horseradish.

For rub I now prefer mainly coarse salt and freshly cracked pepper, maybe some onion and/or garlic powder.
I was using variations of my pork rub, but the good'ol Dalmatian Rub is the tried and true best.

 

[tbrtt1]

My theory is coating with olive oil or mustard creates a bit of a barrier (just my theory, nothing scientific). I apply the rub enough ahead of time that the moisture in the meat will adhere the rub just fine. I try to rub big pieces the day before. Or I”ll rub a brisket in the morning that i am going to smoke that night overnight. For ribs and bird I do about 4 hours before, or longer.

 

[SmokinAl]

I've used both before & have found that it's really not necessary. There is enough moisture in the meat to hold any rub on without either.
Al

 

[daveomak]

On meat... nothing... on salmon, I've tried them all and mayo give the best flavor.. FWIW...