smoking Smoked pork butt!

Edmick said:
Very nice. I love using mustard for rubs. Takes on a whole different flavor when it's cooked.
 
Interesting. I thought most people used it as a binder and not for flavor, I've used it myself and never noticed the flavor in the final product... French's being the best one because mostly vinegar.
 
The Hot Pepper said:
 
Interesting. I thought most people used it as a binder and not for flavor, I've used it myself and never noticed the flavor in the final product... French's being the best one because mostly vinegar.
I actually hate mustard by itself but I use it for rubs all the time. One of my favorites is a baked salmon with a mustard rub and other spices. You barely taste it for some reason once it's cooked.
 
You literally just said " Takes on a whole different flavor when it's cooked" and "You barely taste it for some reason once it's cooked"
 
:rofl:
 
:eek:
 
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Yeah that was my point too. I guess I missed your original point. 
 
But Edmick said it's packed with flavor, but it has no flavor! (I'm paraphrasing here :rofl: )
 
Ok i'm like 4 IPAs deep right now so let me tell you all about it.. lol. I THINK that the mustard lends to the dish more than a binder. I don't know WHY it takes on such a different flavor when cooked but it does. Would a different binder serve the same purpose? Maybe... Dunno. A simple google search yielded no answers just now. haha
 
You don't even need a binder. I rub it down. Let the moisture soak through and then dust it with rub again. That's it. No mustard.
 
The meat is wet. Rub gonna stick.
 
t0mato said:
Nice two zone setup.

That's the same thing I always do with my Weber.
 
Glad I'm not the only one fumbling with foil.   :)  I think it helps keep the temperature stable and prevents hot spots from burning long cooks.
 
 
After 18 hours and change I pulled it off.  The foil certainly helped it get through the stall.  My wife made some oatmeal cornbread with chipotle honey butter and mac n cheese to go with it.  The beer of choice was an IPA by Oskar Blues
 
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