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Old 08-20-2013, 08:16 AM   #20
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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I will still use zesty Italian dressing as a binder at times. Most of the time I just apply moderate amount of rub directly on the meat lately. I always seem to get great smoke rings, even when using the Italian dressing. Getting flavor into the meat has never been an issue for me. I want the meat to taste like meat.

The only thing I use mustard for is sauce, mainly Shack Attack. I actually don't care for mustard, but it works in the Shack sauce.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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