Mustard on brisket?

[Mach1]

I have seen a few people that rub their brisket with mustard before or after they put their seasoning/rub on their briskets and some that don't rub mustard on them at all. What are the benefits to an to not put mustard on before smoking/cooking? And what's the benefit to pitting it on before or after seasoning/rubbing it?

I'm getting ready to do my second brisket. Last time seasoned/rubbed it with the dry rub then covered it with some Frenchs Mustard. And the brisket turned out great. I could barely taste the mustard but in some bites could tell it was there. So this time I'm thinking of going without.

What do you Guys do?

[classicrockgriller]

I normally only smoke packer Briskets so I don't use a mustard slather

Cause they have plenty of Fat in them.

I also try to smoke choice Briskets (more marbling)

I have used a slather a cpl of times and didn't taste the mustard.

I slathered it first, just to get it wet and then seasoned it.

I am doing three tomorrow and they will be my 16th, 17th and 18th

Brisket since the week before the 4th of July.

[Ka Honu]

I usually don't use mustard but don't have a problem with it at all.  It generally helps a rub adhere to the meat (as would a light coating of olive or other oil) and helps form a bark.  It doesn't usually affect the taste but there are those who would say that if the meat is covered with mustard, the smoke won't get to it.  If I knew the best ways to do all these things, I'd be the King of Everything.  I obviously didn't get that far in my quest for fame and fortune.

CRG - You count your briskets?  Way too organized (Notice I did not say "anal").

[squirtthecat]

Try some wooster - woosterchire - wooscesherire - worcestershire..
err..

Lea & Perrins.  ;)     

It will help the rub stick on nicely, and the flavor goes well with beef.   Put it on first, then work the rub into it.    I've used a thin layer of horseradish mustard as well, and it worked great. 

[ghost9mm]

I like what squirt said...

[DTAggie]

Or if you really want to be daring chop up some hatch green chilis and rub that on a brisket before smoking!!

[OU812]

No slather here, just a dusting of granulated garlic and onion with a dash of salt N pepper.

Or if you really want to be daring chop up some hatch green chilis and rub that on a brisket before smoking!!

Now THAT sounds gooood.

[DTAggie]

It is!

[GusRobin]

Don't know what is more amazing - the fact that CRG has done 18 briskets since the 4th of July, the fact that he counts them or the fact that he remembers ;D

[classicrockgriller]

Don't know what is more amazing - the fact that CRG has done 18 briskets since the 4th of July, the fact that he counts them or the fact that he remembers ;D

Chris keeps count for me. ;D