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Anyone slather mustard on the brisket before applying a dry rub? Does it add flavor? Help the rub stick? Benefits?
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Does it add flavor?
I've done brisket with and without the mustard binder. No difference that I could tell. Some swear by it and others swear it's a waste. All I would say is: try it once and see if it makes a difference for you and how you do brisket.Anyone slather mustard on the brisket before applying a dry rub? Does it add flavor? Help the rub stick? Benefits?
That's how I've been doing mine for years. Works out great and great bark too.Anyone slather mustard on the brisket before applying a dry rub? Does it add flavor? Help the rub stick? Benefits?
Susie also does briskets without the mustard. There is definitely nothing wrong with it. I just don't get anything out of it.YES!!! not a thing wrong with that IMO...
'hey grill hey' does it... I have seen others. Not thick, just to make a sticky coating I'd say
- Slather with yellow mustard. Liberally coat all sides of the brisket with yellow mustard. Keep in mind that the mustard flavor cook out. The acidity and moisture will greatly help with hot and fast application of this brisket. You can also use apple cider vinegar as well.
Some of us will....And we all don't use the same RUB on a brisket either, or anything for that matter. You ask me and I say it's a lot more important to have a RUB you like than the mustard.
BTW, This is from her Quick Brisket recipe: (apparently it helps physically)
Yep, it's nice to have friends in BIG places!
Yep, it's nice to have friends in BIG places!![]()