Over the past several years, it seems like every time I see an ad or a video of another smokehouse, the person is slathering on mustard as a binder for their dry rub. It’s usually mustard and it started with ribs.
Now, I’m seeing folks covering every meat they can get a hold of: brisket, pork butt, even chicken. What’s going on?
Seriously though, depending on your prep process, a binder can really help getting your dry rub evenly distributed. If you choose to rub your ribs or brisket just before it goes into the smoker, using a binder is a good choice.
If, however, your process is to rub and allow to marinate a little while before smoking, a binder may not be needed. This is my process, by the way.
Mustard isn’t the only choice, though.
What Is a Binder, Anyway?
In cooking, a binder is meant to cover the food, meat in this case, to hold seasonings in place before the cooking process. It’s a necessary and very common practice, in general. Here are some examples of common binders:
- Olive Oil (or similar)
- Water
- Sweet vinegar
- Meat stock
In barbecue, folks have added to this list considerably over the years:
- Mayonnaise
- Mustard
- Ketchup
- Hot Sauce
- Worcestershire Sauce
Different binders can also affect the finished product and the formation of the bark texture, color, and flavor. My rule is to not introduce any more moisture to the meat than needed if it’s being smoked.
Keep it simple. Don’t over-trim the meat and let the fat do its job.
So, Why Use a Binder for Brisket?
As I said above, it depends on your process. If you apply your dry rub immediately before smoking, there is a chance you lose some of the rub in handling. This will lead to possible gaps in the seasoning and the bark.
Does the binder impact the flavor, though? Sure, perhaps a little. I choose to let the smoke, spices in the rub, and the rendered fat to define the flavor, though.
Can You Skip the Binder?
Of course. A binder is not really needed for smoking a brisket. It’s not needed for smoking any meat, in fact. Any impact to the flavor in the finished product is quite minimal, on average.
If, however, you are looking to compliment or augment the flavor of your rub, a binder is one way to do that.
What NOT to Use for a Binder
Using a binder with a lot of sugar, like a syrup, honey, etc., will likely increase the risk of burning or scorching during the smoke. This may lead to an undesired flavor.
Avoid a salty binder. Your brining process (dry or wet) should supply ample salt for the product.
Final Thoughts
A binder isn’t mandatory for smoking brisket, pork, or any meat. If you want to try it, do it, and be creative.
I recommend a good rub and a brining/marination process. In my opinion, giving the flavors ample opportunity to settle into the meat before smoking makes far more difference than choice of a binder.
Smoke Matters.
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