Slather or not? W/ what? Pros & cons etc..

[jjdbike]

Greetings brethren of Q,

As I examine my procedure for an upcoming cook to host neighborhood BBQ, I'm thinking everything through. I want it to be good & I want to confidant in my plan.

I've included my plan so far (uptown putting meat into smoker) below.

Now to my question.
Should we slather before rubbing a meat for smoking on stick burner or not?
If so, what should we use (beef & Turkey)?
What are pros and cons?

Here's the plan so far.
BRISKET:
*Trim
*Mix Meat Church injection w/ 50/50 unsalted beef stock & apple juice.
*Inject and sit in fridge overnight
*Towel off excess injection
*???Slather w/ olive Oil????
* Apply Meat Church Holy Cow & Holy Gospel combo
*Into KBQ stick burner.
*Spritz w/ 50/50 apple juice - apple cider vinegar

Boneless Turkey Breasts:
*Mix Meat Church Bird Baptism Brine mixture in 50/50 unsalted chicken stock - apple juice
*Inject and overnight in fridge
*towel off excess injection
*???? Slather w/ Duke's Mayo
*Rub w/ Meat Church Texas Sugar & extra black pepper
*Into stick burner

Sound like a solid plan?
Thanks!
JD

 

[sudsandswine]

If I put anything on the meat as a binder when barbecuing, it's usually just spray-on avocado oil. I don't think there's really any benefit to it at all, other than helping the rub to stick if the meat is particularly dry.

 

[Ron_L]

No binder for me. I put the rub on and give it time to absorb moisture from the meat. That helps it adhere to the meat.

 

[JIMSMOKES]

Only Thing I slather/coat is brisket and Plate ribs. I use molasses, worcestershire, and balsamic vinegar. Then coat with course SPOG.

 

[bowhnter]

I used to slather 100% of the time because that’s what I was taught 20+ years ago.
Wooster on brisket, mustard on pork, olive oil on poultry and steaks.

I haven’t slathered some times lately and it doesn’t make any difference.
I still do it 90% of the time, just because. But it’s not necessary.

 

[jjdbike]

Thanks everyone,
Wooster, I like it.
I was considering some Knoors beef concentrate, but it’s got a good deal of salt & sugar.
JD

 

[jjdbike]

What do you think about mayo on turkey breast?
JD

 

[4ever3]

Just season the meat and give it a minute.

The salt in the rub will start to pull moisture from the meat and create its own “binder.”

 

[JIMSMOKES]

What do you think about mayo on turkey breast?
JD

I use duck fat or olive oil.

 

[Juggy D Beerman]

What do you think about mayo on turkey breast?
JD

Depends, are you asking before or after cooking? I prefer eating smoked turkey breast served cold on bread and mayo is one of the condiments I use on the sandwich.



The only slather I use to assist the rub adhere to cuts of meat is spray cooking oil. It is easy to apply and less messy than using solutions or mustard. I have heard some people claim that oil can bring out the heat in a rub, but I have never noticed this effect. On meats that have been injected or marinated, I feel that there is enough moisture on the surface to help the rub stick to the surface of the meat.

 

[jjdbike]

Depends, are you asking before or after cooking? I prefer eating smoked turkey breast served cold on bread and mayo is one of the condiments I use on the sandwich.



The only slather I use to assist the rub adhere to cuts of meat is spray cooking oil. It is easy to apply and less messy than using solutions or mustard. I have heard some people claim that oil can bring out the heat in a rub, but I have never noticed this effect. On meats that have been injected or marinated, I feel that there is enough moisture on the surface to help the rub stick to the surface of the meat.

Thanks,

I was talking about Duke's Mayonnaise as a slather for skinless boneless turkey beasts as a binder for rub. There seems to be a buzz around that.

JD

 

[SMOKE FREAK]

I use Chipotle Tabasco on ribs and sometimes butts. But that's about the only time I use a binder of any kind.

 

[1MoreFord]

No slather and no spritzing for me. Don't find them necessary or useful.