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Old 08-23-2012, 04:27 PM   #751
tom_gamer
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Oct 2011
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Quote:
Originally Posted by nickmv
Smoking a 7-10lb pork shoulder this Saturday. I usually coat it in mustard and then load it up with some spices, then toss it on for 8 hrs. Then brewing 6 gals of Pumking clone Sunday.

Busy weekend.
The mustard coating sounds good. Do you use sweet or spicy mustard?

 
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Old 08-23-2012, 04:31 PM   #752
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I use standard French's yellow mustard.

The idea behind the mustard is simply to provide a sticky base for any rubs or seasonings to be applied. It's like a paste once they're combined, and sticks well to the meat. That being said, the mustard imparts a good flavor that's subtle. It's hard to describe, but it's delicious.
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Old 08-23-2012, 04:33 PM   #753
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Quote:
Originally Posted by tom_gamer

The mustard coating sounds good. Do you use sweet or spicy mustard?
The mustard doesn't really impart much flavor, and is typically used more as a method to hold the rub spices in place. Most just use the cheapest yellow mustard they can find.

Edit: too slow.
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Old 08-23-2012, 06:27 PM   #754
tom_gamer
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Thanks for the tip, I've done a brown sugar/mustard coating on salmon before but never meat. I'll try it next time.

 
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Old 08-23-2012, 06:29 PM   #755
dfess1
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Myself and Dataz722 will be partaking in a BBQ competition this weekend at Fordham Brewering Co in Dover DE (only open to Ribs and Pulled Pork). The smoker will be loaded up with 3-4 pork butts, 2 chuckies, a fatty, and a bunch of ribs. We'll see how it goes, pics to follow

 
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Old 08-26-2012, 09:44 PM   #756
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Hot smoked this duck with a Chinese five spice rub over cherry wood chips. Tasty goodness, going to use some of the leftovers for duck tacos with an Asian inspired slaw.

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Old 09-02-2012, 05:28 PM   #757
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I found a pork picnic in the back of my freezer that's been there for 2 years. Here's hoping the smoke will save it! Covered in mustard then rubbed with Bad Byron's Butt Rub on hickory.
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Old 09-02-2012, 08:07 PM   #758
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Quote:
Originally Posted by Fusorfodder View Post
I found a pork picnic in the back of my freezer that's been there for 2 years. Here's hoping the smoke will save it! Covered in mustard then rubbed with Bad Byron's Butt Rub on hickory.
oh man! let us know how it turns out.

I have a picnic cushion hanging in the deep freeze as well. It's only been there a few months. Thinking about smoking it this week.

 
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Old 09-02-2012, 08:26 PM   #759
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Prepping brines for the chicken and pork chops I am smoking tomorrow. The chops for dinner tomorrow and the chicken for a recipe that the wife has planned for during the week.
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Old 09-02-2012, 11:03 PM   #760
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Smoked 2 racks of ribs and a 4lb brisket today. Everything came out amazing!
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