Rub or Mustard, Which Goes on First?

[Rainmaker]

I have noticed in making different recipes that the order of applying the rub and mustard varies.  In some recipes the rub is applied first and then a mustard slather is applied on top.  In others, the recipe says to put on a mustard slather then apply the rub.  As a newbie, I'd be interested in hearing the pros and cons of each method.  In my own limited experience I found that I could actually "rub" the rub into the meat much better when I applied it first.  However, I found applying the mustard is more challenging if the rub is already on the meat.  (I made such a mess with my last brisket that I was embarrassed to take any pictures of this stage to post.)  So, does it matter which order you apply the rub and mustard?  Is it dependent upon the type of meat?  Can you just combine the rub and the mustard and make a past and apply that?  (That is kind of what I ended up with on my brisket – it still tasted pretty good.)   Is this one of those questions that is guaranteed to start a fight whenever diehard smokers get together?

[hal4uk]

I rub first...  But I don't really "rub".  I just sprinkle it on, coating evenly all over, and then (optionally) rub on a slight slather of mustard (or CT works well too).
That said... Get ready for 200 other opinions---that work just as well or better.  ;D

[pensrock]

Opinion #2  ;D
I lightly rub, then mustard, then more rub. The mustard helps the rub stick. IMHO

[FLBentRider]

And as if you asked for other opinions...

I just put the rub on and go.

If I use CT, I will put it on first.

[Tenpoint5]

Basically it depends on my mood and the amount of chaos in my house at the time the prep work is happening. I do all of the above I dont think there is a wrong way to do it.

[BuyLowSellHigh]

I think 10.5 is correct - no wrong or right way, just a personal preference.  I prefer to lightly slather first (when I do) then apply rub simply because I find it easier to control and keep and even distribution of the rub or seasoning when it goes on top.

[ArnieM]

I put the rub on first because sometimes I don't slather.  :D  I was surprised that painting on the slather over the rub didn't take the rub off.  But, that's just my way.

[Pachanga]

Everyone knows that there is only one right way to apply mustard and rub and that is their way.

I have good luck with sprinkling with rub on the bottom side first.  The rub is pressed in well.  A thin layer of mustard goes on next.  The mustard is applied from the bottle and then patted in with one hand without working it too much or a silicone brush is used; again without overworking.  The brisket is flipped onto the rack that it will sit on in the smoker with another inverted rack under it.  This will keep surface contact to a minimum and the rub and mustard will stay in place.   Finish the top side using the same method of pressing the rub into the brisket.  Now, just walk away.  Don't mess with it anymore.  

Like Arnie says, the rub stays put.

It makes sense to me to have the rub in direct contact with the meat then filling in the gaps with mustard.  

The other school of thought that a first layer of mustard will act as a paste.  By pressing the rub into the meat, I do not have a problem with the rub staying in place or sticking.

And that is the right way to do it----------------------------------------for me.   ;)

Pachanga

[GusRobin]

First - I use the scientific method of whichever I happen to grab first.
Second -

(I made such a mess with my last brisket that I was embarrassed to take any pictures of this stage to post.) 

We like pictures, even of mistakes. I think I am correct in saying, no matter what you screw up, no matter what stupid mistake you make, someone on this forum has probably done the same thing. Most often than not, probably more than one person has done it. In some cases they may have repeated it more than once (i.e. the number of people that have grabbed a hot bubba puck more than once.)

[Rainmaker]

(i.e. the number of people that have grabbed a hot bubba puck more than once.)

The advantage of being a newbie.  I've only been smoking long enough to have done this once - ouch!

[BuyLowSellHigh]

... In some cases they may have repeated it more than once (i.e. the number of people that have grabbed a hot bubba puck more than once.)

Having been a career scientist for 30 years, reproducibility is near and dear to my heart.  I can assure you, all of my mistakes are very reproducible.    :D

[beefmann]

rub, smoke then mustard and start cooking. then add more mustard  if you  want

[Sorce]

I sprinkle with rub and then slather with rub, no mustard for me. I say experiment and decide what you like, it's probably going to be tasty whichever way you go.

[DTAggie]

How about having rub in right hand mustard in left hand and apply both at the time?

[Scotty-G]

yes...