I'm going to do 3 - 6.5lb butts on a large egg, and I am courious as to the use of mustard. Do I rub the butts with mustard and then Dizzy piggs rub and refridge over night? or rub with a little oil and then Dizzy piggs rub and no mustard. Which is better? Or any other idea's? How about brining? I'm just not sure about the mustard and how it will influence the final product. Thanks
Bear, the answer is "yes". All of the ways you have described will work fine. How you like the end product depends on your personal taste. I like to use mustard but if you put mustard on first, ain't much rub going to get through. I sprinkle with my favorite rub (Dizzy Pig is right up there) and then I rub the yellow stuff allover. A bit of the rub will come off but that's ok. I have done them without mustard and without rub and even did one without anything. I prefer to use a rub that I can rub well into the meat. I have brined them before and I have injected them but a basic rub with mustard on top is pretty hard to beat. Could you mix the rub with the mustard? Yes, but I really like to rub the rub into the meat first.
Bear, I've never left them over 24 hours but I have left a thawed butt in the refrigerator for 4 days and it was fine. The only concern I have normally with leaving it in a marinade fro that long is that it makes the meat mushy. Since however, the portion that would normally be mushy will be the crusty outside (bark) once cooked. that may not be an issue.
