Fact or fiction ?

[Parshooter]

So I heard someone on the YouTube say that they don't use mustard as a binder because it can block smoke from getting to the meat. Makes sense in a way. What are your thoughts ?

 

[smokerjim]

I've tried mustard in the past, didnt see much difference. With meat usually being wet the seasonings stick anyway so I dont use any binders. Just my thought.

 

[Gonna Smoke]

I'm in the no binder camp. Here's a thread with some opinions and ideas...

Mustard or no mustard

Reading the wrap / no wrap thread got me thinking about the mustard thing. The few ribs I’ve done have got mustard and then sat in fridge a hour or 2 before goin on the smoker. Do you mustard ribs or no?

www.smokingmeatforums.com

 

[voyager 663rd]

Has no 'smoke' effect. Used it 'as a newb' but quickly realized once the spices are on (usually with some salt), they usually draw some liquid out and then it's 'auto-stick'.

 

[jcam222]

I think it's fiction but I rarely use a binder anymore.

 

[mneeley490]

Hmm. I thought about this when making pastrami last weekend. But in the end, I used mustard, and the meat definitely had a smoke flavor.

 

[sandyut]

Fiction. I used mustard for quite a while. Has zero effect on the product. Its a good binder tho.

 

[PolishDeli]

Mustard will not prevent smoke penetration. Here is why:

Mustard is acidic (seeds/spices + water + vinegar/ wine/lemon). Smoke is made of organic molecules. Because smoke molecules are soluble in water and acidic solutions, the smoke will not "bounce off". Instead. The smoke will dissolve into the wet surface, and travel into the meat.

Also, the acid denatures the surface protines of meat, facilitating pellicle formation (only slightly though).

You can also use mayonnaise as a binder.
Most smoke compounds are fat-soluble. In a low and slow cooking, the oil in the mayo acts as a solvent. the fat molecules in the mayo grab the smoke molecules out of the air slowly pass them onto the meat fibers.

 

[mr_whipple]

I see no reason to believe it stops the smoke. I use mustard, mayo and even miracle whip. I don't necessarily use it as a binder, but it helps my blind a$$ gauge the amount and location of the rub being applied. Not to start another fight, but I also quit removing the membrane on ribs.

 

[banderson7474]

Fiction!

 

[okie sawbones]

Total BS.

 

[sandyut]

I see no reason to believe it stops the smoke. I use mustard, mayo and even miracle whip. I don't necessarily use it as a binder, but it helps my blind a$$ gauge the amount and location of the rub being applied. Not to start another fight, but I also quit removing the membrane on ribs.

Good call! I am close to being there as well. I like this use for the visual. My vision is crapping out, had cataract surgery scheduled late last year, but then life blew up everywhere else and I canceled it.

 

[normanaj]

No difference with or without.

 

[Astralogics]

I see no reason to believe it stops the smoke. I use mustard, mayo and even miracle whip. I don't necessarily use it as a binder, but it helps my blind a$$ gauge the amount and location of the rub being applied. Not to start another fight, but I also quit removing the membrane on ribs.

That's a nice tip, never thought of using it to help gauge. I also don't remove the membrane anymore.

Otherwise, yeah, I quit using binders because it hardly seems to make a difference anyway.

 

[ifitsdeadsmokeit]

very seldom use a binder, get plenty of rub to stick without it. why waste it in my opinion. if I do use anything, it is a spritz of olive oil.

 

[banderson7474]

I wonder if a lot more people will stop removing the membrane. I feel like pellet smokers have more heat from the bottom so it makes sense to have that protection. Lately I've been about 50/50 on removing them or not.

I'm also thinking about starting to go fat cap down for the same reason with the heat coming from the bottom of my recteq.

 

[SmokyMose]

I did it a couple of times when first getting into this "hobby" because that's what I read people do.
Then I realized that the moisture of the meat itself sticks the rub to it. As far as I'm concerned it's messy and a waste of mustard.....

 

[SMOKEOCD]

I wonder if a lot more people will stop removing the membrane. I feel like pellet smokers have more heat from the bottom so it makes sense to have that protection. Lately I've been about 50/50 on removing them or not.

I'm also thinking about starting to go fat cap down for the same reason with the heat coming from the bottom of my recteq.

275+ I leave the membrane on because it will crisp up and actually isn’t unpleasant then.
225 - I peel the membrane.

To the original post, I think you can apply too much rub and block the smoke penetration, but I haven’t experienced that with mustard. Also, I haven’t used a binder in many years.

 

[philpom]

I wonder if a lot more people will stop removing the membrane. I feel like pellet smokers have more heat from the bottom so it makes sense to have that protection. Lately I've been about 50/50 on removing them or not.

I'm also thinking about starting to go fat cap down for the same reason with the heat coming from the bottom of my recteq.

I go fat cap down on a bottom up smoker like a kamado configured for indirect, makes perfect since. The reverse can be said for my offset, no plates so the heat and smoke flow in an upside down U shape so heat going over the top, fat side up, coming from the bottom, fat side down.

 

[zwiller]

People that think mustard as a binder has large impact on smoked meats...