Erik Astrup typed:
> On Sat, 03 Jan 2004 21:05:43 GMT, in alt.food.barbecue you wrote:
>
>> I always rub my turkey with a store brand mustard prior to smoking. Keeps
it
>> really moist.
>
> I tried it a couple of times on pork shoulder, but I stopped using it.
> Reason was that I *think* it helps to seal OUT the smoke. I dunno, I may
> be totally off base, but there's a lot of water in mustard and water blocks
> smoke. So in my very unscientific view, I won't use it anymore. My very
> subjective view is that without it the bark on pork turns out better.
>
> Never tried it on poultry though.

You *might* have just explained why I don't like the mustard rub thing. I
never have much smoke in my K, and the mustarded ones just don't taste
"right" to me. I agree with everyone when they say you can't taste the
mustard, but something just isn't "right" in my experience.

BOB
thinking about this explanation???