Wife found 3 cuts of brisket on sale so she brought them home. Seeing all that food in Dennis’s final GTG thread made me want que! Mustard binder, 2 got our favorite brand rub, Twisted Q, 3rd is from a local chain place called Redd’s. Barkless cherry for smoke. About 3 hours in. Keeping temp 250-300.
Looks really good. What's up with the mustard thing? I got a friend who smokes brisket alot, but never used mustard.
I started out with basic olive oil as a binder, but after rendering a lot of tallow from the trimmings, that’s what changed to… I say, “perfect!”
As others have said, mustard is used to help the dry rub of spices stick to the meat better. I’ve used mayo too. Neither really leaves a taste that you can notice on the finished product.