[punatic]

It was good enough for us the last time we won the world series!

Now that's funny!  Thanks for the chuckle Phil.

[punatic]

Bah. Hot Dogs are just another version of "a Taco". In fact roll a link up in a tortilla with some mustard some time. You might just skip the bun from there on out.

You obviously get your tacos from different places than I do. 

I get my tacos Bette Midler style...   

[brewmichigan]

I'm going to do a brisket Saturday morning. Should I rub it tonight and let it sit until then or just do it the night before? It's only a 5 pounder.

[phillamb168]

I'm going to do a brisket Saturday morning. Should I rub it tonight and let it sit until then or just do it the night before? It's only a 5 pounder.

I am of the opinion that anything more than 24 hours is pointless.

[euge]

I'm going to do a brisket Saturday morning. Should I rub it tonight and let it sit until then or just do it the night before? It's only a 5 pounder.

I am of the opinion that anything more than 24 hours is pointless.

I'm in the "right-before" camp. But, let it come to room temp first.

[bluesman]

I usually apply the dry rub the night prior to smoking. I find that I get better flavor infusion with this method. I like to use a light coating of vegetable or olive oil then apply the rub as this helps keep the rub on the meat and kicks off the infusion mechanism a little faster. 

[bo]

I usually apply the dry rub the night prior to smoking. I find that I get better flavor infusion with this method. I like to use a light coating of vegetable or olive oil then apply the rub as this helps keep the rub on the meat and kicks off the infusion mechanism a little faster.

Mustard works well too.

[bluesman]

I usually apply the dry rub the night prior to smoking. I find that I get better flavor infusion with this method. I like to use a light coating of vegetable or olive oil then apply the rub as this helps keep the rub on the meat and kicks off the infusion mechanism a little faster.

Mustard works well too.

Absolutely...I use mustard then apply the dry rub. The vinegar in the mustard acts as a marinade and the spices infuse flavor. I've also used mustard and brown sugar then a generous dry rub. Great stuff.

[bo]

I usually apply the dry rub the night prior to smoking. I find that I get better flavor infusion with this method. I like to use a light coating of vegetable or olive oil then apply the rub as this helps keep the rub on the meat and kicks off the infusion mechanism a little faster.

Mustard works well too.

Absolutely...I use mustard then apply the dry rub. The vinegar in the mustard acts as a marinade and the spices infuse flavor. I've also used mustard and brown sugar then a generous dry rub. Great stuff.

I've used mustard on steak, catfish and pork, but I've never detected any mustard taste. I'll have to remember the brown sugar next time.

[hamiltont]

I prefer EVOO and then rub just before hitting the smoker. I usually use a rub with a good amount of salt so I don't want it sitting on the meat too long or it ends up too salty & hammy.  I like to put it on the smoker right out of the fridge. Heard you get better smoke penetration while it's cold. Seems to work. YMMV... Cheers!!!

[brewmichigan]

Too many opinions.  I'm just going to go to taco bell instead

[bluesman]

Too many opinions.  I'm just going to go to taco bell instead

Now that's a novel approach. 

[brewmichigan]

Alright, for real. I like the mustard idea. Does it leave a nice vinegar tang? What kind of mustard? I was thinking dijon and nice cajun rub. I'll post pictures!

[bo]

I just use plain old yellow mustard.

[phillamb168]

Going back to the 24-hour thing, if your rub has salt, you really need to make sure you don't do it for too long, otherwise the proteins start to denature.