Mustard as rub primer

[Ringer]

I've seen this done many times. I have never used mustard as a binder to hold rub on. I am getting ready to do a 4 brisket 5 butt smoke this week and though about giving it a whirl.

Why should or shouldn't I do this?

 

[TNJAKE]

There is no reason why you shouldn't.......but.....for me it's a messy waste of mustard. I have no problem getting my rubs to stick. A light mist of water yields same result as mustard as the mustard adds no additional flavor to the meat.

 

[radioguy]

works great, you do not taste the mustard at all. you can use olive oil or any other oil. or you can just rub it without anything. I've done it every way, i do prefer using some type of binder.

RG

 

[smokin peachey]

I would use it on pork but not on beef.
Mustard is a sealant that helps the rub penetrate the meat, it also contains vinegar which helps tenderize the meat. You don’t need to use much if you put on to much mustard it gets messy.

 

[SmokyMose]

I think I did my first butt or two using mustard because I read somewhere to do it. Messy and a waste of mustard.
I tried one without any "binder" at all and never looked back.
Never used anything on brisket....
Unless you want a really THICK rub the meat moisture holds it just fine.

 

[motocrash]

As touched on above, I find you get a thicker, gnarlier bark with a binder. Therefore it's your preference on bark.

 

[civilsmoker]

For pork I have gravitated to using it but not an over abundance so it’s not messy. On rack of pork cooks I like to use flavored versions because those are short cooks and the flavor over tones come through. I can taste a flavor difference (a complementary over tone). I wanted to do an experiment so I did side by side blind taste test on ribs with the family and the all said the mustard coated ribs were better hence my gravity to do it. Also my reasoning for butts to.....

I would keep the brisket a simple rub. My go to is salt pepper ( lightly) onion & garlic powder and then a creole Cajun (abundant but not crazy).

ps just try one this weekend and then you can choose if you like it! Oh and trying different things is fun in cooking.....ie if you haven’t had to toss a dish and ended up with pizza once and a while....well you not getting out of the box.

 

[chopsaw]

Mustard works fine , and serves a purpose on pork butts . Most butts I use salt and pepper only , then season after I pull it , because I use it for other things . Like tacos , and don't want a BBQ flavor for that . If I'm going for all BBQ flavor on butts or doing pork ribs I'll use brown sugar rubbed on and let it liquify . Then add rub to that .
Brisket is course salt and pepper only for me .
You'll just have to try it and see what You like .

 

[Displaced Texan]

I can't say why you should or shouldn't do this. I can say that, like Jake, I just don't find it necessary.

Whether I trim and rub a brisket the night before or right before a smoke, by the time the brisket sits out, I trim it, and then apply the rub, the meat is beginning to sweat. That provides a great binder. I have never had any trouble with rub not binding or with not getting a good bark.

 

[smokerjim]

I've tried it and eally didn't see a difference so I dont bother with it, but give it a shot and see what ya think, nothing to loose either way. Just my 2 cents.

 

[thirdeye]

For beef I like a binder of beef base or liquid AuJus prep, and as a bonus it gives the beef a bump in flavor. A couple of tablespoons goes a long way.

 

[civilsmoker]

For beef I like a binder of beef base or liquid AuJus prep, and as a bonus it gives the beef a bump in flavor. A couple of tablespoons goes a long way.
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I do this on chucks!

 

[Ringer]

For beef I like a binder of beef base or liquid AuJus prep, and as a bonus it gives the beef a bump in flavor. A couple of tablespoons goes a long way.
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Excellent idea

 

[SecondHandSmoker]

Some folks even use mayonnaise as a binder.

 

[SmokinAl]

It depends on what mood I’m in. Sometimes I just rinse the butt & partially dry it, & the water is the binder. But if you want to get the rub to stick really good, going ahead & use mustard on pork & chicken. For beef I use steak sauce as a binder, I like either A-1, Or Worsty steak sauce. Then the rub. Good luck!
Al

 

[mike243]

I find that the rub sticks to the meat better, that said I don't always use it, if you like a thick crust I would use it, reckon its the oil in it that holds it on. the moisture on the meat a lot of times works well enuff for me.

 

[cansmoke]

I've seen this done many times. I have never used mustard as a binder to hold rub on. I am getting ready to do a 4 brisket 5 butt smoke this week and though about giving it a whirl.

Why should or shouldn't I do this?

I've done it and rub stays and unless I use other than ballpark mustard I dont notice mustard taste. It works.