I'll have to give the mustard thing a go--I'm not a big fan of mustard (even on hot dogs :banghead:)
I'll also have to try 'misting' I've done it with apply juice but an old friend is from South Carolina and he turned me onto using Apple Cider Vinegar with Red Pepper Flakes in it. The bulk recipe was 1 cup red pepper flakes to one gallon of cider vinegar. Then you let it set for a week. They would put small holes in the lid and shake it on the meat while it cooked. I've used it on boneless pork butts and whole chickens cooking on a spit on the BBQ. It produces a really nice golden brown finish that doesn't taste 'Vingery' or 'Spicy' just a nice background flavor.
I have no idea on this; :thinking:I will say that I've found that certain threads don't give me notices for awhile and then I'll get a notice of a post and when I check on it, I'll be up to 4-5 pages behind. Why this happens?? :shrug: