I always rub my turkey with a store brand mustard prior to smoking. Keeps it
really moist.

"Peter" wrote in message
...
I'm trying to collect my brain and remember why some advocate applying
mustard before a rub. I've never done it but want to try. What's the
theory? How to apply it and for how long? Does it affect the timing our
outcome? Is this a useful idea for ribs, brisket, butt or all of the
above?
Thanks in advance for the advice...

Peter