Why Do People Put Mustard on Their Pork Butt Before Dry Rub?

Last Updated:
August 26, 2024

The main reason people use mustard on pork butt is so that the dry rub sticks better to the meat.

Mustard itself is popular because it’s vinegar based, it’s cheap, and it’s found in most people’s refrigerators.

pork butt with a thin layer of mustard as a binder

My Personal Opinions on Mustard with Pork Butt

After smoking tons of pork butts I find binders – whether it be mustard or an alternative below – to be useful.

This is because pork butt is rather irregular in shape.

Something like brisket or ribs lay flat and you have less of a concern for dry rub to fall off.

pork butt that used a water binder with no rub falling off

Since the meat is being pulled apart, having uniform bark is less of a concern too.

Where-as with brisket you’re often creating pencil thin slices with strips of bark across the top.

brisket flat slices with bark across the top

With brisket, I’ve had several instances where I’ll completely lose bark when I’ve used mustard; Almost like an old paint falling off a car.

Commercial Mustard Ingredients

Almost all yellow mustard is made from a combination of the same ingredients:

  • Water
  • Vinegar
  • Mustard seed

For example, one of the most popular brands of Yellow mustard is French’s.

Their ingredients list:

  • Distilled vinegar
  • Water
  • #1 Grade Mustard Seed
  • Salt
  • Turmeric
  • Paprika
  • Spice
  • Natural Flavors
  • Garlic powder

When the liquid ingredients are “cooked” they vaporize. Meaning, we’re left behind with soluble ingredients like mustard seed, salt, turmeric, paprika, etc.

Almost all of these ingredients are found in barbecue dry rubs. Meaning, when you apply a dry rub, the mustard is indistinguishable from the rub.

Alternative Binders that are Commonly Used

For most cuts of meat I don’t use a binder.

If I ever think the rub won’t stick – I use water.

This boneless pork butt used a honey mustard rub with large granules – a little water helped it cling to the surface, no problem.

pork butt that used water to bind a honey mustard rub to the surface

If you don’t have clean drinking water use:

  • Hot Sauce
  • Worcestershire Sauce
  • Cooking oil
  • Animal fat (tallow, lard, etc.)
  • Fruit juices like apple
  • Vinegar
  • Mayo
  • Pickle juice

I’ve tested tons of binders and I’ve never been able to taste them.

Most end up cooking off during the cook.

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Dylan Clay
Dylan Clay is a pitmaster based in New Hampshire, with over 17 years of experience in grilling, smoking, and dehydrating meat. Throughout this time, he has worked with nearly every cut of meat. In 2019, he launched the Barbecue FAQ website to share his extensive knowledge about all things meat, aiming to assist others in making better barbecue at home.

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  1. My name is Albert and I’m a first time smoker just trying to learn the ways of smoking and today I’m trying to smoke a pork butt

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