Should I rub my brisket with mustard?
A good, tender brisket can taste similar to roast beef. Because of the high fat content, smoking briskets brings out the moist and tender qualities of the meat. Including a brisket rub mustard helps your dry rub penetrate the meat and flavor it all the way through.
What does mustard do to brisket?
Why add mustard to brisket: Mustard is a fantastic flavor enhancer, but don’t worry; your brisket won’t taste like mustard once it’s cooked. It actually creates a wet surface that keeps the rub in place and prevents moisture loss during the cooking process.
Can you use mustard as a binder on brisket?
Mustard as a Brisket Binder Mustard is a common binder for brisket and is used by popular YouTube pitmaster Malcolm Reed. The mustard slather will give the brisket a yellowish color during the first few hours of the cook, but once the brisket is fully smoked, you won’t notice any difference.
Why do you rub meat with mustard?
First, it will help the seasoning adhere to the meat more evenly and not fall off while smoking. Second, the mustard helps develop a smoky and delightful “bark” of flavor on the outside of your meat. I no longer smoke meat without first rubbing it with mustard.
What is the best rub for brisket?
Rubbing the brisket with freshly ground black pepper, coriander seeds and mustard seeds will give it a flavor similar to pastrami. Most barbecue-style spice rubs also work well with corned beef brisket. Resting the meat before slicing it gives it time to firm slightly, making it easier to cut without crumbling.
What is the best seasoning for Smoked brisket?
Common seasonings used on brisket include salt, pepper, and thyme. Many recipes also suggest the use of bay leaves. Chefs can start by cooking a brisket with these seasonings, and then adjusting the amounts or specific ingredients the next time they cook it, based on the results.
What is a good recipe for Smoked brisket?
Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours. Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C).