Mustard Or No Mustard? Update Qview!

[maple sticks]

I did a search some time back on mustard rubs. You get a lot of yes its better, no its not arguments. The ones I found (three) who did a blind taste test meaning one butt, with one without and letting someone who did not know which was which do the tasting the mustard one was picked. I use mustard.

 

[themule69]

I did a search some time back on mustard rubs. You get a lot of yes its better, no its not arguments. The ones I found (three) who did a blind taste test meaning one butt, with one without and letting someone who did not know which was which do the tasting the mustard one was picked. I use mustard.

are all things equal other than mustard it the test?

 

[steelyonfly]

Good point. Wish I had some butts handy (and xtra time) to do a test. I might end up with foot in mouth flu because of my previous post.

Usually i see butts that are well trimmed, but if you were to cook one with the fat cap on I could see that the fat cap could render off a lot of the mustard, thereby making mustard on kind of a moot point. Time smoked and temp smoked might affect it, too. Spritzing could wash off the mustard. Would lots off sugar in the rub neutralize the mustard or would the caramelization of the sugar lock on to the mustard? Mustard on may act like a coating that keeps the butt juicer. Would you add mustard to the butts if/when you foil them?

You see, this is why I like smoking and BBQ . . . I like to tinker . . . Then I get to eat the result.

 

[themule69]

Good point. Wish I had some butts handy (and xtra time) to do a test. I might end up with foot in mouth flu because of my previous post.

Usually i see butts that are well trimmed, but if you were to cook one with the fat cap on I could see that the fat cap could render off a lot of the mustard, thereby making mustard on kind of a moot point. Time smoked and temp smoked might affect it, too. Spritzing could wash off the mustard. Would lots off sugar in the rub neutralize the mustard or would the caramelization of the sugar lock on to the mustard? Mustard on may act like a coating that keeps the butt juicer. Would you add mustard to the butts if/when you foil them?

You see, this is why I like smoking and BBQ . . . I like to tinker . . . Then I get to eat the result.

the mustard is a binder to keep the rub on. it cooks away leaving no taste.

 

[steelyonfly]

the mustard is a binder to keep the rub on. it cooks away leaving no taste.

I think you're correct in that mustard is a binder for the rub, but, to me, there is a flavor difference and, so far, it's mustard off for me..

 

[onytay]

I didn't get any pics from the smoke, or before I pulled it bud got a shot after pulling and adding the finishing sauce. I didn't use water in the pan, no mustard, and didn't foil. The bark was 10 times better! KISS method was a complete suscess! This will be the new way I smoke butts from here on out. 6     6lb butts took 14 1/2 hrs to finish to 200 IT.

Here is a shot

PP.JPG

• onytay
• Jan 25, 2013

 

[themule69]

looks great!

 

[smoking b]

Looks good - nice job 

  Gotta love bark & no need for the mustard as you found out.

 

[maple sticks]

are all things equal other than mustard it the test?

As it was written everything else was equal. The people doing the taste test could not pick out a flavor or say exactly why they just liked it better. Not a lot of hits for that kind of search.

 

[smoking b]

Do you have a link?

 

[steelyonfly]

Yumm! Great job!

 

[chef jimmyj]

the mustard is a binder to keep the rub on. it cooks away leaving no taste.

Got to somewhat disagree here Mule...The Vinegar cooks away but the Mustard and Spices are there, granted it is minimal, but there in the background. Remember guys, it is all about the SUM of the Parts creating a special and delicious result. If you taste MUSTARD you used too much or not enough of your other flavor enhancing Herb, Spices and Ingredients that " compliment " the meat. This includes Brines, Marinades, Injections, Rubs and even type of Wood Smoke. Obviously Tastes Vary...A1 Steak Sauce still is on the market...YUK!... Bottom Line any thing you like or can think of to add flavor is worth trying...Could be the difference to make totally Outstanding Q!...JJ

 

[maple sticks]

Do you have a link?

Did not save the links and you half to do a lot of looking to find them. At the time was reading about why they use mustard. Come across people who cooked butts both ways and asked people to taste. sorry

 

[linguica]

the mustard is a binder to keep the rub on. it cooks away leaving no taste.

Got to somewhat disagree here Mule...The Vinegar cooks away but the Mustard and Spices are there, granted it is minimal, but there in the background. Remember guys, it is all

#1 about the SUM of the Parts creating a special and delicious result. If you taste MUSTARD you used too much or not enough of your other flavor enhancing Herb, Spices and Ingredients that " compliment " the meat. This includes Brines, Marinades, Injections, Rubs and even type of Wood Smoke. Obviously Tastes Vary .#2..A1 Steak Sauce still is on the market...YUK!... Bottom Line any thing you like or can think of to add flavor is worth trying...Could be the difference to make totally Outstanding Q!...JJ

#1...Paul Prudhomme tells us to season well and often to create layers of flavor.   #2...In place of A1 Sauce try this:

 

[kathrynn]

I can find the Pickapeppa sauce in the Publix where I shop.  I use it in my BBQ sauce.  Love it!

 

[chef jimmyj]

Thanks Mule that Pickapeppa sounds good...JJ

 

[sqwib]

Got to somewhat disagree here Mule...The Vinegar cooks away but the Mustard and Spices are there, granted it is minimal, but there in the background. Remember guys, it is all about the SUM of the Parts creating a special and delicious result. If you taste MUSTARD you used too much or not enough of your other flavor enhancing Herb, Spices and Ingredients that " compliment " the meat. This includes Brines, Marinades, Injections, Rubs and even type of Wood Smoke. Obviously Tastes Vary...A1 Steak Sauce still is on the market...YUK!... Bottom Line any thing you like or can think of to add flavor is worth trying...Could be the difference to make totally Outstanding Q!...JJ

I have to agree with Jimmy, with that said I don't use mustard but have in the past actually I rarely even use the traditional rubs (I use the word traditionally loosely).

The bark does acquire some flavor from the mustard.

If you like the flavor profile the mustard adds, try adding a little mustard powder to your rub.

However if you like playing with your food, by all means ...slather on that mustard.

The

 

[psycho dad]

No mustard here either.

 Sometimes I use bourbon and maple syrup as a binder, also adds a little to my flavor profile.