My uncle insisted I try a mustard slather on my brisket, and I was totally wrong to doubt him

For years, I only used salt and pepper on my briskets, thinking anything else was a waste. My uncle, who has been smoking meat in Austin for over 30 years, kept telling me to try a thin yellow mustard slather under the rub. I thought it would make the meat taste weird. Last month, I finally tried it on a 14-pound packer brisket. The mustard cooked off completely, but it made the bark stick so much better and gave it a deeper color. The flavor was just the meat and my rub, but the texture was way better. I had to admit he was right. Has anyone else had a simple piece of advice like that completely change their results?

3 comments

3 Comments

taylor.sean2mo ago

My buddy swore by spraying his ribs with apple juice. Sounded dumb but the sugar helps the bark set up. Game changer.

dianaanderson2mo ago

My first brisket was so dry you could've used it as a chalkboard. Turns out I was skipping the rest time like a total rookie. That simple change felt like unlocking a cheat code, right?

brown.spencer2mo ago

Unlocking a cheat code" is the perfect way to put it. I used to be in the "it's done, let's eat" camp, carving right away. My briskets were always tough. Then I tried resting one for two hours wrapped in a cooler, just like people said. The difference was crazy. It went from chewy to actually tender, like a different piece of meat. I felt pretty dumb for fighting it for so long.