Mustard on a Brisket??

[OldUsedParts]

Have any of Y'all rubbed mustard on your brisket before putting on the rub?
I've used it on Pork Ribs but never on beef and I liked the flavor of the ribs.
I've got a point-tip that I'm gonna fix here in a couple of days in my Brinkman
Kettle and I was wondering about trying the mustard this time.
TIA
OUP

[txngent]

I use a mustard slather on all my meats. I have yet to taste the mustard in the finished product. The slather consists of mustard, woosh sauce, apple cider vinegar, apple juice, and a rub. No measurements or brands will be told by me! I slather, coat with rub, plastic wrap, fridge. When ready to smoke, I take off the wrap and coat with rub again.

[egghead]

I use mustard on butts, ribs, and briskets to simply hold the rub.

I don't find that it adds any flavor

[txsmkmstr]

I've used mustard on butts, ribs and brisket with good results. With that said I've pretty much quit using anything except my favorite rub, which binds pretty good to bare meat if applied properly.

[OldUsedParts]

LOL, Mum's da woid den Maybe I jist slobber mine wiff straight mustard like I used on dem ribs. I've never tasted or noticed it either after the finished product.

tnx

[BluDawg]

IMHO MUSTARD IS FOR HOT DOGS not bbq Try some worcestershire it works just fine and gives another layer of flavor. I uses it on all my meat prior to applying the rub.

[Que'a Syde]

the last cook i did i mustarded up both of the briskets i cooked just to see what all the BS was about..honestly i didnt notice any HUGE diff from using another binder..i mean its not like ur bitin into it and u taste nuthing but mustard..the people i cooked em for didint mention anything about the taste other than it tasted awsome..so it cant be that bad..My First cook i just used worcestershire and italain dressin..again it came out tasin pretty good..2nd cook i used worcesshire only to see the taste variance..but i was pleased overall with the mustard..i think i posted pix of the mustarded up briskets when i did em...i might not have so i didnt get a bunch of ribbin..

[RWBTEX]

I dont notice a difference in flavor or binding either but i think it tenderizes the outer layer of the meat at least a bit. cant really verify that just a thought.

[TXLNGHRN]

It's pretty much used to hold on rub (as mentioned above) and to add bark. I do mine that way sometimes to change it up. I would use regular yellow mustard. I've tried honey and jalepeno and didn't notice any big difference.
I like the bark mustard adds.
BTW.... It's pretty good on catfish if you haven't tried it. Coat fillets in mustard, then bread, then fry.

[niget2002]

BBQ joint I worked at in college used mayonnaise on their briskets. When I asked why, he said it's just another layer of fat.

I've never tried it myself, but I did used to eat the brisket from that joint... pretty tasty to me.

[Jarhead]

I like EVOO and Worst Sauce (50/50)
Only problem is, keep a whisk handy to keep it from separating.

[Scott P]

I do mustard slathers on most of my BBQ too. It is typically mustard, woostercheesterscheister sauce, pickle juice, hot sauce and something else. It helps hold teh rub on and form a great crust/bark.