Weather is really messing with my schedule but have tentative plans to stoke the smoker either Wednesday or Thursday but its looking more like Thursday. This work thing really cramps my style.
Brisket is still curing but with only about 1% salt I'm not worried about it becoming too salty and besides I will also soak the brisket before adding the rub.
Was looking through the mustard inventory and just didn't see anything I thought would really compliment these sandwiches so I decided to make some more mustard after all if I'm going to invest this many hours in preparing some BBQ I might as well have top quality condiments to go with it.
The following mustard recipe is similar to a good English mustard only I toned it down a little by adding some honey so it wouldn't be overpowering. I also added a hint of horseradish because I just don't know any other spice that compliments beef as it does. I have jarred the mustard and will let it mellow a few days but its really tasting on the mark.
1/2 cup white mustard seed ground reasonably course
1/2 cup hot mustard powder
1/2 cup plain mustard powder
1.5 cups white vinegar - in hindsight I think apple cider vinegar might have been worth trying
1.5 cups water - hindsight makes me wonder what blueberry wine would have tasted like
1.5 tsp canning salt
2 tsp turmeric
3/4 tsp garlic powder
3/4 tsp paprika
2 tsp horseradish powder
3 TBS of Galberry Honey
Add all ingredients to a pot and gently raise the heat to a low boil then back the heat to low and simmer - stirring regularly till it begins to thicken. At the last minute I opted for a smoother consistency so I added the hot mustard to a blender and gave it a good chop and grind till it became more silky.
Here is the end product. Its got a really nice flavor. Definitely mustard but not overpowering with a ring of sweetness in the background and more subtle is the horseradish. I think its about spot on and think the folks will choose this one over the other choices but we'll have to wait and see.
BTW - while typing this post I've since eaten all that on the plate with my finger. Quite addictive.