No mustard. THat one was just salt and pepper. Yours loos fantastic. I love Rubens!I concur! This one was brined for 8 days and served up on Stupor Bowl Sunday. It's a pastrami brine and the color comes from pink curing salt.
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@toolmanmike I'm a Big Green Egg guy. What's your system? Looks like you coat with mustard as I do.