Afternoon (or morning) all,
I smoked my first but about two weeks back . . . covered in mustard and then my rub, pulled at 200*, added the finishing sauce and it was excellent. I couldn't have been happier.
That said, I have two questions about using the mustard that way. It's been said that the mustard flavor "cooks out," which I don't dispute. Here are my questions:
1. Doesn't the mustard impart a flavor to the meat (marinading it) prior to the smoke?
2. With a coating of mustard in the way, it would seem to me that my rub would have a hard time getting to the meat. Am I wrong?
As a side note, I stopped at Costco last night to check prices on brisket. Turns out they don't carry brisket at this Costco. Ever. Not even in the summer.
That just plain bums me out. They did have beautiful crypacks of chuck roast for $2.49/lb, so I'm contemplating a purchase there. What's a good price for chuck roast?
Thanks all and happy Thursday!
dj
I smoked my first but about two weeks back . . . covered in mustard and then my rub, pulled at 200*, added the finishing sauce and it was excellent. I couldn't have been happier.
That said, I have two questions about using the mustard that way. It's been said that the mustard flavor "cooks out," which I don't dispute. Here are my questions:
1. Doesn't the mustard impart a flavor to the meat (marinading it) prior to the smoke?
2. With a coating of mustard in the way, it would seem to me that my rub would have a hard time getting to the meat. Am I wrong?
As a side note, I stopped at Costco last night to check prices on brisket. Turns out they don't carry brisket at this Costco. Ever. Not even in the summer.
That just plain bums me out. They did have beautiful crypacks of chuck roast for $2.49/lb, so I'm contemplating a purchase there. What's a good price for chuck roast?
Thanks all and happy Thursday!
dj