Prepping your meat for the smoker

[nickecarter]

I've seen alot of people talk about using mustard in the 1st stages of getting your meat ready for the smoker.

Why is this? Does it help hold the rub on better? What it do to the meat?

If using Mustard, does it have a taste to it on the meat?

Im a very very picky eater, I like to cook my own food the way I want it with what I want on it and thats how it goes. One of the things I don't like is condiments, so I've never had mustard on anything.

But whats the deal with mustard?

 

[carpetride]

I use it to help hold the rub and it creates a nice bark. I don't taste the mustard, it basically cooks off.

 

[azrocker]

My Christmas prime rib had a mustard base with fresh ground Thyme Rosemary etc on it. Did not taste the mustard but made a great bark! Really holds the herbs in place!

 

[crockadale]

The mustard is basicly used to help hold the rub on the meat. It dose not add any flavor but there are some that belive it helps with bark formation. That being said, I do not use mustard period. With butts I inject the meat with a mixture of apple juice and my rub (I will run the rub through a coffee grinder to help it mix with the juice) then coat the meat with the course rub the night before. I've always had good bark and not burnt either. I'll be doing a couple of butts tomorrow for a gig this weekend and I'll post Q-VIEW tomorrow.

 

[smokebuzz]

I dont use musterd either, and if you foil, it will useally turn out a mushy gooy bark.

 

[pignit]

I cooked two butts side by side. One had mustard.... one didn't.... I couldn't tell any difference in the finished product. I don't like mustard on sandwiches but I love devilled eggs and egg salad and such. One of my favorites is mustard chicken. Anyway... my point is I couldn't tell any difference so why bother. But I'd say try it and see which way you like it best and if it's worth doing.

 

[richoso1]

If you've found a way to keep the rub on without it effecting your anticipated taste, then I would continue using it. I use mustard sometimes, it does hold the rub, but I don't taste it afterwards. Wharever makes you happy my friend.

 

[pops6927]

Add some Habenaro seasoning - guarantee you won't taste the mustard!

 

[vtanker]

Some say that the vinegar in the mustard acts like apple juice an helps break down the meat to help with the tenderness. I like the thicker crust! Cant taste the mustard! I say try it one time.

 

[rivet]

I only use mustard when I'm making Carolina Pulled Pork Barbecue~ that's the way I always saw them do it and it does help hold the rub in. There is absolutely no taste of mustard after it's cooked though.

For anything else, I just rub it naked.

 

[irishteabear]

I've done two chuckies at a time, one had mustard and one didn't. There was no difference in taste, texture or bark.

Give it a try, you won't know if you like it until you do. It's a matter of personal preference just like cooking.

 

[nickecarter]

I don't care who you are, thats funny right there.

Thanks for the input.

 

[travcoman45]

I use mustard on pork, beef don't seem ta need it. Holds the rub, don't leave no taste an I thin helps with the bark on mine. Everbody has there own ways, try it an see what yall like.