How many of you use a binder for rubs? Just curious if anyone thinks, don't laugh, the binder might inhibit the absorption of smoke or doesn't affect it at all?
Aaron Franklin says he uses water based slathers because they are " soluble " on long cooks. But he uses olive oil on steaks.
Meathead's PHD's say that marinades and smoke do not penetrate the meat enough to be a concern, if I recall correctly, they say only the top 1/16" will be penetrated. They say meats are not like a sponge. And smoke accumulates on the surface.
Me, I've not done the scientific tests , I'm no scientist, I don't even have a laboratory. But I only use olive oil on steaks and I only use the squeeze butter on chicken, which the skin on yardbird is pretty tought to penetrate, anyway. As I said above, mustard is my go to.