Can You Use Butter as a Binder

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Wondering if you can you use butter as a binder? Yes, you can, but butter as a binder has some limitations.

More common binders include eggs, mustard, breadcrumbs, or flour. These ingredients can bind together more easily. Butter lacks this binding ability. Melted butter can help hold ingredients together to a certain extent. But once it cools and solidifies, it loses its binding properties, so you need to use it warm.

Butter is an ideal binder for certain desserts and sauces/soups. It is also useful for dry rubs for smoked turkey, barbecue chicken, and brisket.

How to Use Butter as a Binding Agent for Dry Rubs

Smoked Turkey

During smoking, butter helps the dry seasoning rub stick to the meat. It also adds a stronger flavor and makes the turkey skin golden brown and crispy.

Dry Rub Ingredients for a 12-14 LB Turkey

• 3 sticks of butter
• 1 tbsp kosher salt
• 1 tsp dried thyme, black pepper and ground coriander
• 2 tsp oregano, sage, dry ground mustard, ground cumin, smoked paprika
• 3 tbsp brown sugar.

Method

Thaw, wash, and dry turkey. Loosen the skin over the turkey breast. Combine room-temperature melted butter and spices to make a paste.

Apply rub under the skin of the turkey breast and on the outside of the turkey, making sure to get the wings, legs and back. Allow to rest for 30 minutes.

To cook the turkey preheat the smoker to 275°F. Place the turkey in the smoker breast side down and then cook for 4 hours. The internal temperature of the breast meat should be 165°F when done.

Barbecue Chicken

Butter as a binder for dry rubs for barbecue chicken allows the meat to maintain moisture and flavor.

Dry Rub Ingredients for 6-8 Chicken Thighs With Skin

• 4oz room temperature butter
• 1 tbsp table salt, black pepper, smoked paprika
• 2 tsp chili, garlic powder
• 1/2 tbsp seasoned salt
• 1 1/2 tsp oregano
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper.

Method

Combine all spices in butter and slather onto and under the chicken skin.

Allow to rest for 30 minutes.

Preheat the grill to 400 degrees F and cook the thighs on direct heat for 15 minutes, flipping them every 4 minutes.

Add barbecue sauce on the last flip to caramelize on the skin. The internal temperature should be 165°F when cooked.

Butter as a Binder for Brisket

Using butter as a binder for a brisket adds moisture to the meat and helps achieve a flavorful bark. You can use either of the above-mentioned rubs.

Slather butter onto the brisket and then coat with dry rub and allow to rest for 30 minutes. Place brisket on wire rack of smoker and cook for 6 hours until internal temperature is 160 degrees F.

Butter as a Binder for Desserts

1. Pastry Dough

Butter binds ingredients together to create a flaky pastry dough.

Dough Ingredients

• 2 cups all-purpose flour
• 4oz shortening
• 4oz unsalted butter
• Pinch of kosher salt
• 1/2 cup cold water

Add all ingredients to a bowl. Use your fingers to break up the shortening and butter into small pieces. Mix to combine with the flour.

Add cold water and mix until you have a smooth ball. Wrap the dough in clear plastic wrap and chill in the refrigerator for several hours.

2. Pie Crusts and Tart Shells

Recipes for flaky, tender pie crusts or tart shells use butter as a binding agent. Combine flour and brown or granulated sugar and press it into a baking pan.

Butter as a Binder in Sauces/Soups

Butter is a binder in certain types of sauces and soups. When added to a hot liquid, the butter can help to thicken the sauce or soup, creating a smooth and creamy texture.

However, in these cases, butter is not the sole binder but rather a supporting ingredient.

Smoke On!

Charlie

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