agents folks use to keep the rub on their pork shoulder. Olive oil and mustard seem to be the standard ones. I also came across some folks saying they use hot sauce, which caught my eye. Here is my question: The internet folks say that the binding agent doesn't impart any flavor onto the meat, is that true for hot sauce too? That seems impossible to me but, then again, many things do: Like math, and picking up chicks.

I also read many things saying a binding agent isn't needed, that the meat is wet enough on its own. That's fine, but I really like hot sauce so I may try it. However, I don't want to blow anyone's face off this weekend.