slider2021
Full Fledged Farker
I will be smoking a gorgeous 12-pound brisket for Father's Day next weekend. I've made a kick-ass rub that I've used before and the brisket came out perfect (see attached pics). I've read a few articles about using a simple yellow mustard slather prior to adding the rub and wanted to get the group's thoughts on this method?
I would think that a slather would not let the rub adhere to the meat, therefore not providing the deep bark that I am looking for in my cook.
BTW - I usually add some beef tallow & wrap my brisket in butcher paper post-stall, and cook it that way for the remainder of the cook prior to placing it in my cooler or oven to rest.
Any suggestions and feedback would be appreciated
Peace.
I would think that a slather would not let the rub adhere to the meat, therefore not providing the deep bark that I am looking for in my cook.
BTW - I usually add some beef tallow & wrap my brisket in butcher paper post-stall, and cook it that way for the remainder of the cook prior to placing it in my cooler or oven to rest.
Any suggestions and feedback would be appreciated
Peace.