MUSTARD on BRISKET?! Does Your Barbecue Rub REALLY Need a Binder?

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Do briskets need a mustard binder? What is even the point of binder? Some say it is to hold the rub in place, others say that it can enhance the flavor when mixed with other ingredients. On the other side of the isle, some say that good bark formation has little to nothing to do with binders. In this video we test out the binder argument by cooking a brisket with mustard and another brisket without it. Let’s just say the results surprised me.
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[@paulestrada3003]

How accurate could this be? Ones prime and the other is wagu.

[@BrisketMedic]

Another great video my friend! I use brisket ever so often, i have definitely found that a binder like w sauce and mustard/pickle juice does help me place more in comps. I can't pin point what it is, or how it helps, but I consecutively walk with a slathered brisket. I personally cannot taste the difference.

[@nomad636]

I’ve found a 50/50 mix of mustard and dill pickle juice works well for me. Can’t tell you why, but I prefer it.

[@ArnieTex]

Thanks BM, good observation

[@CoolJay77]

Great video Arnie. I sure am glad you made this comparison, cause I had not seen it done by a pro before. I usually dry brine in advance of adding my full rubs with kosher salt and seasoning salt, and later I don't use a binder, cause I don't want to rub my hands over the seasoning salt and make it uneven. Once that I sprinkle the rest of the rub, and if the surface seems dry, I spray with a coating of pan coating canola oil spray to make the rub stick.. Next time I will try Parkay instead, per your suggestion. In a video, Leonard from Truth BBQ, he stated that mustard prevents the bark from flaking, and I have heard the opposite here. LOL. The conclusion is, it is not necessary at all. However, I can imagine, in a high volume environment, restaurants may want to wet the surface with a binder, so the rubs don't fall off as they handle the briskets roughly. Pickle juice and mustard are cheap.

[@ArnieTex]

Right on Jay, I think the flaking off part has to do with how much rub is on the meat with or without binder. I'm gonna experiment some more as per some good suggestions by viewers, especially mayo, lol. I never in my life heard of mayo on brisket yes, ketchup yes but mayo? lol, I must test it haha.

[@SuaSponte75]

I have never used a binder on anything and my rubs always stick. I don't have any caking issues or flaking off while cooking. Split your rub into thirds. First 1/3 sprinkle loosely and let sit for 2 hours in the fridge. This will allow the seasoning to penetrate into the meat a little and allow the natural juices to come up and allow your second third of the rub to really stick and set in. Then second 1/3 sprinkle on and gently PRESS in with your palms. Let it sit out until reaches room temp. It will look like the seasonings are almost liquifying on you. Same reason as before, it will allow the last 1/3 to cling and stick. Then gently pat/rub on last 1/3 right before you put on smoker. This has always worked on brisket, ribs (beef and pork), Boston butts (pulled pork), tenderloins (beef and pork), whole chicken/turkey and whole hog. A good bark always starts with patting all meats completely dry of moisture on the outside, proper fat trimming, the right seasonings, clean clear smoke and proper temp control.

[@RaiderPowerTTU]

Used Worcestershire as a binder for a brisket I made this past weekend, but mainly because I had to to do the brisket trim the night before due to time constraints, so I thought the surface might be a little dry from being in the fridge overnight.. Generally don't use one if I do the trim and start the cook same day.

[@davidbowles7047]

I use mustard mixed with pickle juice and I've also used Worcestershire sauce but mainly for the acidity to help the bark but you did a great experiment. I guess it's just what makes you feel better when you put it in the smoker. Still gagging over the mayo though lol.

[@StatiqueFM]

Very grateful for this video! About to smoke my first brisket this weekend, and was curious about this exact thing. Thank you Arnie!

[@comc9103]

I’ve been using mustard to cook chicken on stove top for crunchy tacos and its amazing!

[@kijanedwards6921]

Great Video! I am a novice when it comes to Brisket. I only have about 10 under my belt, but I have enjoyed the experience and watching videos from the great ones. I did not start out using a binder, but after watching several KZbin clips, I switched over. I can't truly say it made a difference, I think I do it, because I saw it being done. My thoughts now are to discontinue doing it, but incorporate something that I saw you do. I will now start with Fat side down to get more smoke on the meat side and then go to Fat side up after wrapping. Keep doing what you do!

[@ArnieTex]

Thank you for your comment.

[@leroygutierrez2429]

Good cooking lessons Mr.Arnie - a shoutout to you and your family from Gutierrez family from Houston Tx.

[@ToddBacile]

This was a great instructional video. I like to think I know a lot about smoking... but I learned something new from your video. Next time I will try my brisket without a binder. Thank you for sharing your expertise.

[@mottov8edrodriguez164]

Great video I prefer a binder (Mustard and honey) I feel like it creates a good bark and holds alot of that flavor in also use smoked mustard seasoning,salt,pepper,Tony's seasoning, a small dash of brown sugar and some extra seasons but I've only started doing this and have never been told anything bad about it and my flip method smoke for 5 hrs on 250 on one side then 5 on the other hit it with apple juice and brown sugar spray throughout my smoke session after 10 hrs I hit it with better than good bacon jam from my local H.E.B and a rub I mixed up wrap and smoke another 2hrs on the opposite side and 2 more on the other side total of 14 hrs wrap with a towel and let rest in an empty ice cooler for 1-1½ hrs and then slice it up ....

[@grimreaper3738]

AT I like olive oil for a binder. It SEEMS to give the bark a beef jerky texture... I've tried mustard too and I just like the texture better with olive oil. Just a thought brother. Love your videos!

[@esnkana]

Thank you Arnie, another great video on a subject I had questions about. I'm going to try my first brisket this week and you have me feeling more confident! Thanks

[@rachelle1]

This is great. I love videos comparing things like this. Good job 💜

[@bbgirl6741]

Omgosh that looks so delicious Arnie Would love 3 slices on freshly made flour tortilla 🤗

[@MatthewMurraine-gz1ln]

I like using Dijon or yellow mustard. You might taste a hint of mustard but it’s not noticeable. I like using a binder to prevent rub from coming off. But that’s not really an issue unless you’re trying to season your brisket when it’s wet from blood still. I would say with brisket it’s 50/50 weather I use a binder. Boston butt I always use a binder.

[@danrey191]

Arnie good video. But why didn't you use the same type of brisket for both samples. Of course the Wagu is gonna have more flavor it has all that beef fat.. good video but wish it would have been the same to cancel out, the what if. Thanks and keep the videos coming.

[@ArnieTex]

Thanks for your question, so many people asking the same but all are ,missing the whole point lol. The video is not about the comparison of flavors between the grades although I discussed it, the video is about whether or not brisket "needs" mustard or not just as the title says. Tnx

[@rogerhuber3133]

I've tried them with just a rub and with mustard or Worchestershire sauce and the rubs and I haven't seen any significant difference in them any way. I learned how to do them in Texas when I lived there from 2 pitmasters and they were 180* out so who knows. I know the wood you use can make a big difference though. Love your channel, Arnie!

[@christophejergales7852]

Thanks for the honest comparison.

[@ryanbaker6801]

I have used a binder on all of mine in the past because I was always told that I “Had” to have a binder. However this video goes to show that maybe I do not🧐 I reckon I will go try it without the binder

[@ArnieTex]

I think it also has to do with what rub you use and how much too, jmo.

[@michaelmcfarlane7663]

No binders for me, but dang Arnie now I am going to have to go smoke a brisket this weekend!

[@MrDoneboy]

Good to see you again, Arnie. I use mustard and Worchester sauce, as a binder on my briskets!

[@oqwazyme4616]

Your assessment seems correct, that the quality of the meat, I.E. Waygu vs Prime, is the telling factor. Better quality meat, better brisket ! Happier customers !

[@hereunderduress]

That smoke ring is absolutely ridiculous! Looks amazing both of them

[@tyler6147]

I am actually trying a binder for the first time...right now. I put a brisket on this morning so I am mid cook as your video popped up.

[@leroygutierrez2429]

What’s up Brotha - thank you for responding - your a real vato - Love your videos Bro from the Gutierrez family from Houston Tx.

[@ArnieTex]

Thank you for your support.

[@JuanGutierrez-vm3iz]

I used most of the time but now I don’t know thanks Arnie

[@davidhowell4820]

That is the best smoke ring I’ve ever seen!

[@whatsgrowingon]

Worcestershire sauce is what I use . I think it complements the beef well instead of the tart undertones of mustard. Plus mustard is pastey and Worcestershire is not. So I feel the sauce doesn't cake up like with the mustard since it's a liquid.

[@MaloneMantooth]

Looks good. I actually brine my brisket the night before.

[@frankie5oh673]

what part of south texas are you from Arnie? LOVE the videos! need to try out your rubs asap

[@jonathanreed7292]

Beautiful looking briskets sir😎👍🏾

[@jackyhallmark3094]

I like mine sweet/hot . I have always rubbed mine with white syrup before putting the rub on. Always seems to work for me.

[@tbolton6156]

Waygu beef tallow as binder, that's the secret.

[@robertbenavides3899]

Shout out @Arnie Tex #Texas BBQ Legend #Come on #South Texas in The House #Alice Texas #No Binder

[@user-bv4zx6ln9m]

Do you like that ProPit Tropedo smoker? Do you plan on doing any cooks on it this summer? The pit looks good to me, but I have no idea. I have never cooked on a smoker. No experience and trying to decided. Not a lot of information out there on this type of smoker. Thanks for all the content. Love your channel. My go to BBQ channel. Subbed.

[@jameswilliams2144]

What width butcher paper do you like for wrapping briskets? I see 18 and 24 inch rolls offered. Thanks JW

[@ArnieTex]

I use 18 inch.

[@princykazmi7285]

Thank you sir 🙏..Love from India 🇮🇳

[@ScottysBackYardBBQ]

Never used a binder until about 3 years ago. Never noticed any difference

[@miguelvarela812]

Is it just me or the one with mustard didn't shrink as much as the one without mustard? 🤔 Was the raw weight pretty close to each other?

[@ArnieTex]

Not unusual at all, some briskets shrink more than others with or without mustard.

[@Tex_Strong]

No binder and puro Pepper for me helps with a good bark. Also no wrap

[@marcusbustos6461]

That is not a equal test hello waygu 9 out of 10 it is a better brisket hands down prime dont stand a chance !

[@ArnieTex]

That was an issue in my mind too at first but at the end of the day the only difference is that the wagyu sweats a little more oil during the cook so in my mind I thought the binder would even out the difference. The wagyu meat is softer and I did say in the video that i liked the tase better but it was not night and day difference. i will say this too, not all wagyus are better, some are crap but this one was not. Cheers

[@bckrypto9837]

Idk Arnie for me wagyu brisket is much better tasting. I use Worcestershire as a binder with 16 mesh pepper and kosher salt as the seasoning. For non wagyu briskets I season with different brisket rubs. I am about to order yours and try it. Love your videos and passion for bbq. Thank you for sharing your knowledge.

[@jamisonescott2300]

Why mustard? Doesn't it affect the flavor? Why not olive oil, or butter?

[@josecapetillo-wr2ik]

Is it best fat up or down?

[@Houston-T]

What temperature and how long do you cook it for?

[@usnavyone]

I never use a binder, but I'm with you, now how can I bar b que that meat like that lol

[@sethhampton2452]

I have used mustard for years. I can’t taste much difference if any at all.

[@TheToddistheshit]

I don't use a binder.

[@tarkuspiper4719]

Mustard and bacon grease one to one is the one

[@chrish8352]

i never use a binder, save it for hotdogs and burgers.

[@vinceruland9236]

I use mustard on pork butt and shoulders. Never used it on a brisket. The theory is that the mustard flavor will burn off during the cooking process.

[@vetlager4765]

No binder, I think mustard blocks the smoke

[@perezg61]

Why didn’t you use the same grade brisket. Wagu would be a little more moist.

[@ArnieTex]

ArnieTex 1 minute ago Thanks for your question, so many people asking the same but all are ,missing the whole point lol. The video is not about the comparison of flavors between the grades although I discussed it, the video is about whether or not brisket "needs" mustard or not just as the title says. Tnx

[@jessiegaytan1424]

Whataburger Mustard as a binder 😋😁

[@nickmathios4173]

Try honey as a binder

[@wardad5628]

I never use a binder. I prefer without it.

[@ElAyala75]

Binders jajajajaja no mamen I saw a pendejo make a video using Mayo as a binder. 🤣🤣🤣🤣🤣🤣🤣🤣🤣 What's next?? Chamoy as a binder? Honey? Beans?? Salad dressing?? Jajajajajaja

[@ArnieTex]

hmmm, chamoy sounds like a good video experiment hahaha

[@daviddorrell5819]

Parkay is blech! Even worse than mayonnaise!!!

[@laynedyar7365]

Absolutely Not!

[@tommyroberts867]

Each brisket is different so this test is all wrong. You would need to cut the same brisket and use the same brisket cut down the middle

[@ArnieTex]

ArnieTex 1 minute ago Thanks for your question, so many people asking the same but all are ,missing the whole point lol. The video is not about the comparison of flavors between the grades although I discussed it, the video is about whether or not brisket "needs" mustard or not just as the title says. Tnx

[@johnmcdanieljr2109]

Really mayo? 🤣 hard pass brother.. No binder on my briskets The only thing I have change on my briskets in the last 6yrs I been smoking them I switch to aluminum paper just recent

[@ProbablyDope420]

As someone who cooks 60-80 briskets a week , you don’t need no stinking binder 😂

[@ArnieTex]

🤣 I agree it is not "needed" though but it does work well haha. But right now I do NEED a cold beer haha.

[@JoshuaTarverWills]

Awww mustard. Man cmon now don’t put no mustard on there

[@mistrrhappy]

This was the classic way to get your bark 25 years ago. Still works just fine, and tastes great too. I miss the rubs with paprika and brown sugar mixed with granulated garlic in addition to just S&P.

[@peaceandwealthseeker4504]

@@mistrrhappy just made ribs exactly like that and they were amazing. I over did it in the sugar a wee bit but the crust was heavenly. add a little cayenne for the sweet heat and it's addicting

[@candyqueenify]

You can't taste it tho

[@JoshuaTarverWills]

@@candyqueenify if you don’t get the reference. Go on KZbin and type aww mustard. 🙂

[@scotthalstead1563]

Of course the Wagyu tastes better, it’s a leaner different meat than prime.

[@5dancox]

@arnietex I like your channel a lot and I found you because of this mustard binder video on Instagram. Thanks for the info

[@ArnieTex]

Thank you for your comment.