I started not using binders. Now I do them on pork and rarely brisket. I make loads of "Carolina Gold" mustard style sauce so I use that as opposed to mustard. SWMBO knew not to buy me any BBQ sauce since I make my own but she saw something called "Q Glue" and bought me some 10 bucks for a jar of thick-ish mustard with a little vinegar---maybe a few more seasonings. Might as well use it!
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My most expensive binder....
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I have not used binders but once or twice in 30-something years of smoking. On a whim I used mustard on two slabs of SLS ribs I made last week, and you know what? They came out great! I'm probably going to be using a mustard slather more going forward.
I had a jar of Carolina gold style sauce someone gave me last year, and that stuff was the bomb. I'll bet its REALLY good as a binder, as well as a sauce. I'll have to make the sauce at some point...
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Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
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I have always used mustard on ribs and butts, but use Worcestershire on briskets. I use oil on boneless skinless chicken and pork loin chops. Pretty much use oil on everything everything else.Last edited by LA Pork Butt; June 27, 2022, 04:29 PM.
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I have almost never used binders on meat. But I used a mustard based binder that also had Worcestershire and soy sauce in it on the beef ribs I made last week and the result was excellent as far as getting a good layer of rub to stick on the meat. The bark also had a very good umami hit that could have something to do with the binder. I plan to do it again.
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