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Showerthought: I tried a 24-hour marinade on a pork shoulder for the first time and the bark was almost black.
I used a mustard binder with a heavy pepper rub and let it sit uncovered in the fridge, which I thought would dry it out, but the smoke stuck like glue and gave me the best crust I've ever had, so has anyone else tried an extra-long dry brine on a big cut like that?
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gray_kim917mo ago
That sounds like it was just the mustard binder doing its job.
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carr.james7mo ago
Ever had a burger where the mustard just made everything stick together perfectly? I had that happen last week with some sliders that kept falling apart. A thin layer of yellow mustard on the patty before it hit the grill was the only thing holding the onions and pickles on. It didn't add much taste but it worked like glue. I tried skipping it once and the whole thing was a mess. Now I just trust the process and always use it.
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