Originally Posted by thunter
I have (and do) use a mustard slather sometimes, but I have not noticed any impact on taste or flavor, other than a nicer bark on the meat. So my questions are 1) Could I be "not" mustard slathering correctly if the flavor is not impacted in some way? And 2) Does pickle juice actually impact flavor?
I don't think it can have that much impact especially on larger cuts... It's not something I've done in a long time, but if/when I do it, I like something along these lines...
For me, it's more about just changing it up a bit and going back to something I started using very early when I was first learning and experimenting.
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles