A wet binder is Rubbed or Sprayed onto meats before applying Rubs or seasonings, this helps the Rub stick to the surface of the meat, ensuring an even coating. Different binders can also create distinct textures, flavours, and add moisture to meats.
When your meat is covered in a dry coat of Rub it needs to be Spritz’d before going into the Smoker, as a dry blanket of Rub prevents smoke penetrating, but smoke will adhere to wet Rubs. The wet flavoursome Rub then soaks down into the meat while the meat heats up and relaxes. Continual Spritzing during the cook makes meats & skewers tender and prevents them from drying out.
If injecting Brisket & Pork, or brining Ribs, Chicken Breast, or Wings, in MOIST MEAT BOMB & water, they don’t need a Binder as they are already moist and ready for Rubs.
Binders can be brushed on, rubbed on, or Spritz Sprayed
· Pickle Juice Spritz is the quickest & simplest Binder to apply, it helps Rub stick and amplifies the natural meat flavours and tenderizes & softens meats, with no residual pickle flavour.
· Mustard: American yellow squirt bottle or Dijon help create crusty Bark & add Tang. It’s sticky quality holds seasonings in place for long Smoker cooks.
· Olive Oil provides moisture to leaner cuts of meat and prevents them from drying out. It creates a thin smooth surface for rub to adhere to, helping create a nice sear or crust on high-heat grilled meats.
· Honey is a sweet binder for Chicken, Wings, and Pork. Microwave it on it’s own, or with Butter, and brush generously onto meats.
· Melted Butter seeps into meats like Ribs, steak, and Burgers.
· Mayonnaise has high-fat and acidic properties to make it an excellent binder that can contribute to a crispy crust on Brisket and Chicken. Don’t apply too much as it can seal meat off and prevent smoke penetrating. Mayonnaise is made from oil & eggs, it helps hold the rub and also create a golden-brown exterior as it cooks.
· Soy Sauce adds deep penetrating sweet and salty flavours.
· Worcestershire Sauce adds rich savory Umami flavour.
· Broth: Beef, Chicken, or Pork Broth, amplify meat flavour and seep in to add moisture.
· Hot Sauce or Tabasco add a spicy kick to your rub. Especially good on spicy hot Buffalo Chicken Wings.
