Terry Abernathy
TVWBB Fan
Rubbed down a couple butts with Willingham's Rub and slathered with Georgia mustard sauce some hickory for smoke and 12 hours later here they are!!
-
Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!
2- 9lb. Butts and a WSM
- Thread starter Terry Abernathy
- Start date
Terry Abernathy
TVWBB Fan
Nope I have never tasted the mustard. It sure makes a tasty bark!!
Teddy J.
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
You don't taste the mustard? I never use it, just wondering. I know they say you don't. Just thought I'd ask you. </div></BLOCKQUOTE>
Dave - try it next time. I use it every time I cook my butts. The mustard helps create a paste and make the rub adhere to the surface of the meat, helping create a nice clingy bark.
Usually I rest my butts overnight once they've been rubbed. 'They' say that the use of mustard and the vinegar in it helps to break down the meat. This I can't say as I feel you cook pork butt properly and it will be tender regardless, but I've never been let down with the tasty bark and minimal fall-off of the bark on the cooking grate.
Give it a whirl next time and see what you think.
You don't taste the mustard? I never use it, just wondering. I know they say you don't. Just thought I'd ask you. </div></BLOCKQUOTE>
Dave - try it next time. I use it every time I cook my butts. The mustard helps create a paste and make the rub adhere to the surface of the meat, helping create a nice clingy bark.
Usually I rest my butts overnight once they've been rubbed. 'They' say that the use of mustard and the vinegar in it helps to break down the meat. This I can't say as I feel you cook pork butt properly and it will be tender regardless, but I've never been let down with the tasty bark and minimal fall-off of the bark on the cooking grate.
Give it a whirl next time and see what you think.