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[urnmor]

When cooking a brisket how many add a past before adding the rub

[Brushpopper]

Not sure what the question is, but I like to leave the rub on for several hours before I start cooking it.  That's my preference at least.

[urnmor]

The word should have been paste which in fact is a binder for the rub

[Brushpopper]

I've never done it on a brisket, but I use mustard on ribs.  Need to try it on my next one.

[urnmor]

I've never done it on a brisket, but I use mustard on ribs.  Need to try it on my next one.

I have done it both ways however i prefer it without the paste

[hughver]

I separate the point from the flat, remove all visible fat, and on occasion, I coat the meat with a 50-50 mixture of yellow mustard an Worcestershire sauce prior to rub.

[triplebq]

I have used olive oil and mustard before. Both have turned out great. I tend to go without as I inject my briskets and let rest overnight. When I take them out of the fridge they tend to have enough moisture on them for my rub to stick.

To me there isn't a right or wrong way. I'm sure it will turn on great either way.

[Bar-B-Lew]

I never understood the paste thing on any piece of meat.  I have never had an issue with the rub not sticking to the meat.

[dk117]

I never understood the paste thing on any piece of meat.  I have never had an issue with the rub not sticking to the meat.

I'm certainly not the expert here, but my recollection 10 to 15 years ago was that this became common place:  yellow mustard on pork butt.  Didn't impart a flavor as far as I can tell.

Personally I kept trying other things:
truffle oil on tri tip (winner)
Worcestershire on steak/brisket (good, but careful not to overdo as the taste comes through on the end product)
molasses on pork butt  (awesome for bark)

I do agree with you, none of it is strictly necessary for a dry rub to properly adhere to the meat.

DK

[cookingjnj]

I do not use a binder for the rub on brisket, or pork butts.  I do (and I don't know why, maybe habit) use Dijon mustard on ribs prior to adding the rub.  For a steak, lamb chops and pork chops I lightly brush EVOO prior to adding seasoning.

[hughver]

I'm not sure if it's true or not, but years ago I read that oil inhibits smoke and/or rub penetration. 

[Bentley]

No paste, depending on who I am cooking it for and what kind of bark they like, I might add brown sugar to the rub.  But no paste.

[okie smokie]

Did you mean paste?  I use mustard or olive oil. But some say it is not nec. I find that the rub sticks better if you use some lubricant. 

[urnmor]

I went with out the paste.  Just my secret rub of salt pepper and sweet paprika.  I am using a water pan and apple juice spray.  I have the temperature at 225 and not sure if I will bump it up a notch or two

[smokin soon]

Ditched it many years ago. I think it dilutes the rub. Take 2 racks of ribs , slather one, just the rub on the other. Wrap in plastic 4 hr to overnight. Just the wonderful smell from the naked one is noticeable. I also think smoke flavor is better without it.