My wife has invited a group of girls to our lake house after the MS walk this Saturday and I am going down Friday to smoke a brisket (she wanted a fish fry but i'm not giving up all my fresh crappie for them). I smoked many a brisket with a dry rub and they all turn out great. This time I want the rub to stick alittle better and been hearing about using a thin layer of mustard as sort of a paint to help with this. Question is does the bisket have a really strong mustard taste? I'm not a huge mustard fan, but have never had it cooked.

I do briskets this way all the time. Turns out great. Mustard is my favorite spice. I coat fish in mustard before I roll it in fish fry too.

I smoke all meats with a mustard base to hold the rub on it better. I myself cannot even taste the mustard at all, but some people say they can. I think they are full of it!!

Used it in the past with no mustard flavor in finished product at all. You can also use olive oil to help the dry rub stick also.

I prefer a dijon type mustard, did'nt like the regular mustards.

I use E V O O on mine. I don't use much BBQ sauce on anything (usualy none) but I had a friend from S Carolina and her family would send a mustard base BBQ sauce that I wish I could rember the name of. I will give this mustard wipe down that you speak of a try. But, I do wonder if my rub would clash with the mustard. Any rubs that y'all would share that you use?

I don't use mustard just a dry rub.I put it on the smoker for about 2 hrs.then start my light mopping with olive oil and apple juice every hour until brisket is done.Lightly dab meat with mop to not brush away rub.When meat reaches 180 take off wrap good in foil then wrap again with towels for 1 hour at this point it will be at perfect temp and moist!GOOD LUCK!

I dont mop, feel it wipes the rub off. I use a spray bottle with 3/4 apple juice and 1/4 olive oil. I just dont want to taste mustard. Thing I better stick to my regular routine.

Just a thought...

Rub or mustard is only going to penetrate so far into the meat to season it. Painting the outside with mustard seems like all it'd do would be add another layer for the smoke to penetrate.... and leave you with mustard flavored brisket.

An idea, poke a bunch of holes in your brisket, blot dry, dry rub really well so it gets down into the holes, then vacuum seal it and set it in the fridge for a few days so the rub soaks deep into the meat, then smoke it.

NO!!! poking holes in meat drys it out like beef jerky. Thats why you never see a pit master with a fork, only tongs, at a bbq cook off. Mustard will not crust like bbq sauce, because it is not sugar base. So it should melt or soften to let smoke in. But how mustardy is the mustard taste??

Then try smoking a pork chop with mustard first so you dont wreck a brisket

i hate mustard but will coat pork chops or pork ribs in dijon and cannot taste the "mustard" all i can taste is "frickin' good"

this doesn't work all the time, you're best bet is to try before you serve to a bunch of women... so maybe stick with your fool proof plan and dry rub, and like others suggested, use or mop (at the end) with a mustard sauce as to not wipe off any of the rub. mustard sauces are great for a change up for that little bit of flavor. great same day brisket should be served with no sauce. the left overs should be.

Me too. Regular mustard doesn't have a taste, but the dijon helps open up the rub a bit.....not mustardy (if that's a word) but just better. Got a lot of 'can I get you to cook my brisket for me next time' complements when I did it this way.

Thanks thats what i'm looking for, not mustardy.

I have cooked bbq for both a a living and competitions for years Mustard works very well I have also seen it win a KCBS bbq competition in the rib division. However with that said i tried the mustard fish combo this weekend and won't ever do it again. Different strokes for different folks. TXJole pm me if you are interested in a great dry rub.