Mustard slather
Senapsbas
A thin coat that holds a dry rub on brisket
You need
- 3 msk yellow mustard
- 1 msk cider vinegar
- 1 tsk coarse salt
It is a binder, not a flavour. Smear it on thin, just enough to make the surface tacky, and press a dry rub into it. The mustard taste cooks out and what is left is a bark that stays put.
Right for brisket and pork shoulder, where a long cook would otherwise let the rub slide off. Put it on just before the rub, not hours ahead.