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Old 08-19-2013, 09:37 AM   #4
bbq.tom
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Join Date: 11-23-10
Location: Hillsborough, NC (UNC TarHeel country!)
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I tried both, using dijon mustard on two Boston butts and leaving it off a third before applying rub/spices when I smoked them all together. I couldn't tell ANY difference between them either with flavor of the mustard or flavor of additional rub/spices that may have stayed on because of the mustard for them to adhere to. Sounds good and looks good on television, but through experience, I can see no practical advantage to applying the "pre-rub".
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