Do you apply mustard first before any dry seasoning

I used to, but I stopped because it wasn’t necessary. My prep method now is to par-freeze to make it easier to cut through fat, I separate the point from the flat, trim the cap to 1/4”, clean up the edges, and I found it’s enough time for the surface to become tacky on its own, no binder needed.

Then with my seasoning mix being right on the surface, it makes for an easy dry brine, so back in the fridge with a heavy coat for 24 hours before going in the smoker.

Got me excited like it was confirmed man 😩

Should be excited, I’m going to separate the point from the flat to dedicate it solely for burnt ends 🤤

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