Monroe, of course... wrote:

> I do disagree that the mustard adds no flavor - to me it does.


And I take it that the flavor it imparts is a negative to you?

I taught a cohort how to BBQ properly once, and mustard was key in the prep.
Mostly to hold the massive amounts of rub needed on an Anna Nicole type
brisket (THICK).

After I'd showed him, I ventured to his house after he'd become a
self-proclaimed expert and saw the thickest layer of mustard on a chunk of
meat I'd ever seen.

He then applied a rub which I deemed totally unacceptable for brisket.

A dozen or so hours later I told him that was the best brisket I'd ever
tasted. I'll stand by that statement today, as I still haven't made one
better.


TFM®