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dry rubs on brisket and pork shoulder
Posted on 6/16/22 at 11:29 am
Posted on 6/16/22 at 11:29 am
clear something up for me: are you supposed to use oil as a binder for your rub on a brisket, but not on a pork shoulder or butt? Or on both? or not on either one?
8
Posted on 6/16/22 at 11:32 am to tigerinthebueche
I use yellow mustard as a binder on all of my meats before the dry rub
Posted on 6/16/22 at 11:36 am to tigerinthebueche
quote:
are you supposed to use oil as a binder
You can use oil as a binder on any meat you smoke. I don't find that there is any difference in the meat if you use a binder or not. I just put the rub straight on the meat.
Posted on 6/16/22 at 11:47 am to tigerinthebueche
I’ve never used oil. I may make a mustard rub if I want something different, but I’ve never seen the true need for it.
My briskets are salt and pepper. My pork is full flavored bbq rub seasoning with brown sugar.
If I do a mustard rub, I use: mustard, brown sugar, apple cider vinegar, Worcestershire, and a lot of bbq seasoning.
My briskets are salt and pepper. My pork is full flavored bbq rub seasoning with brown sugar.
If I do a mustard rub, I use: mustard, brown sugar, apple cider vinegar, Worcestershire, and a lot of bbq seasoning.
This post was edited on 6/16/22 at 11:49 am
Posted on 6/16/22 at 11:54 am to tigerinthebueche
Oil is certainly not going to hurt anything. Some meats don't need a binder. But if nothing is sticking, just rub some oil over it, then add rub.
Posted on 6/16/22 at 12:29 pm to tigerinthebueche
I use beef tallow.
Posted on 6/16/22 at 12:31 pm to tigerinthebueche
quote:"generally assumed or believed to be the case, but not necessarily so."
are you supposed to use oil as a binder for your rub on a brisket, but not on a pork shoulder or butt? Or on both? or not on either one?
Posted on 6/16/22 at 12:42 pm to tigerinthebueche
Watched a video by Baby Back Maniac one time where he tested two different binders on ribs and also did a rack with no binder. When he did the taste comparison his conclusion was that he thought the oil as a binder hindered smoke penetration if I remember correctly. I'd have to go look up the video to remember his other conclusions.
I normally spritz pork with apple juice first as my binder and have done beef broth as a binder on brisket just for kicks. I normally don't use anything though.
eta: Found the Video
I normally spritz pork with apple juice first as my binder and have done beef broth as a binder on brisket just for kicks. I normally don't use anything though.
eta: Found the Video
This post was edited on 6/16/22 at 12:44 pm
Posted on 6/16/22 at 12:48 pm to tigerinthebueche
I don't use a binder and never had an issue with rub sticking.
I do dry brine my meats and that brings some moisture to the surface while it is bringing salt into the meat, that is enough to give something for the rub to stick to.
I do dry brine my meats and that brings some moisture to the surface while it is bringing salt into the meat, that is enough to give something for the rub to stick to.
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