Mayo + Brisket

Czarbecue · Aug 11, 2017

Oh yes... I have a herd of packers in my fridge from the Kroger grand opening so I can spare one for this mayo craze.

I'm also trying the overnight seasoning thing so this thing is heading to the smoker tomorrow night. Picture below is before the S&P. The mini briskets in the corner will be plain and mustard rubbed.

SmittyJonz · Aug 11, 2017

:shock:

rwalters · Aug 11, 2017

Tuned in!!!!

MrSlik · Aug 11, 2017

Wow, can't wait to see how this turns out...eagerly awaiting results. Just S&P + regular mayo?

cheez59 · Aug 11, 2017

I think your experiment will turn out good OP but I do think you might be stroking out some of your neighbors. Lol

CeramicChef · Aug 11, 2017

Okay, I'm going to be the first to say that I just don't get this mayo craze. I really don't understand this fascination with mayo.

Mayo is nothing but emulsified oil. Big deal. It's just another binder for whatever you're going to put on the cook. Instead of mustard, which is yesterday's news, we're using mayo. Big deal.

C'mon guys. There is more than enough knowledge here to not be enthralled by simply another binder for a rub on a cook.

There is nothing magical going on here with mayo.

m-fine · Aug 11, 2017

CeramicChef said:
Okay, I'm going to be the first to say that I just don't get this mayo craze. I really don't understand this fascination with mayo.

Mayo is nothing but emulsified oil. Big deal. It's just another binder for whatever you're going to put on the cook. Instead of mustard, which is yesterday's news, we're using mayo. Big deal.

C'mon guys. There is more than enough knowledge here to not be enthralled by simply another binder for a rub on a cook.

There is nothing magical going on here with mayo.

Incorrect. It isn't just another binder. There was was an article posted recently about the science behind it.

That said, I personally wouldn't rush to use it on brisket. OTOH I definitely wouldn't criticize people willing to test new things and help all of us LEARN.

JacksBBQ · Aug 11, 2017

m-fine said:
Incorrect. It isn't just another binder. There was was an article posted recently about the science behind it.

That said, I personally wouldn't rush to use it on brisket. OTOH I definitely wouldn't criticize people willing to test new things and help all of us LEARN.

I think this is the article.

http://www.latimes.com/food/dailydish/la-fo-grilling-with-mayonnaise-recipes-20170610-htmlstory.html

ncmoose · Aug 11, 2017

I'm all for people experimenting, especially with their hunks of meat. I'll happily copy the successes. Walking on the shoulders of giants.

Yan can Cook · Aug 11, 2017

ncmoose said:
I'm all for people experimenting, especially with their hunks of meat. I'll happily copy the successes. Walking on the shoulders of giants.

Ditto

JS-TX · Aug 11, 2017

It's been reported here and I know of others who use it on poultry with good results. Not sure if it will do any good on a brisket, but I don't think it will hurt it any. Looking forward to your results.

dadsr4 · Aug 11, 2017

What is the purpose of the binder? Is it so more rub will stick? I rub lean cuts with olive oil to try to seal in as much fat as possible, but I've never had a problem with sufficient rub sticking to meat.

lastmajordude · Aug 11, 2017

ncmoose said:
i'm all for people experimenting, especially with their hunks of meat. I'll happily copy the successes. Walking on the shoulders of giants.

this^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

m-fine · Aug 11, 2017

dadsr4 said:
What is the purpose of the binder? Is it so more rub will stick? I rub lean cuts with olive oil to try to seal in as much fat as possible, but I've never had a problem with sufficient rub sticking to meat.

That's a trick question because the purpose(s) of the mayo is not to be a "binder."

In grilling it brings both oil and moisture and the emulsifiers help it stick to the meat better than plain oil or water based mops or sprays. It protects the meat, the mayo moisture evaporates before meat moisture, it keeps meat from sticking, and it aids browning.

I guess it should do the same things for a brisket is a low(er) and slow(er) cook but I have never tried it.

BobBrisket · Aug 11, 2017

Hmm, mustard, now mayo.......I want to see a ketchup or relish slather. :-D

I put 2 butts on the PBC a couple hours ago. Wish I had remembered the mayo. Curious to try it.

Bob

Please share results. I'm curious too!

SmokinJohn · Aug 11, 2017

BobBrisket said:
Hmm, mustard, now mayo.......I want to see a ketchup or relish slather. :-D

I put 2 butts on the PBC a couple hours ago. Wish I had remembered the mayo. Curious to try it.

Bob

Please share results. I'm curious too!

I think the ketchup slather already exists with meatloaf.....

m-fine · Aug 11, 2017

BobBrisket said:
Hmm, mustard, now mayo.......I want to see a ketchup or relish slather. :-D

My base for chicken is 1 cup mayo 1/4 cup ketchup and 1/4 cup lemon juice. Add a little relish and you have Thousand Island dressing or McSpecial Sauce!

Bob C Cue · Aug 11, 2017

CeramicChef said:
Okay, I'm going to be the first to say that I just don't get this mayo craze. I really don't understand this fascination with mayo.

Mayo is nothing but emulsified oil. Big deal. It's just another binder for whatever you're going to put on the cook. Instead of mustard, which is yesterday's news, we're using mayo. Big deal.

C'mon guys. There is more than enough knowledge here to not be enthralled by simply another binder for a rub on a cook.

There is nothing magical going on here with mayo.

I totally disagree. Mayo is the greatest thing since sliced bread (and on it, now that i think about it).

BobBrisket · Aug 11, 2017

m-fine said:
My base for chicken is 1 cup mayo 1/4 cup ketchup and 1/4 cup lemon juice. Add a little relish and you have Thousand Island dressing or McSpecial Sauce!

McBrisket?:twitch:

BillN · Aug 11, 2017

For the mayo nay sayers and fence sitters I challenge you do do the simple mayo challenge test, prepare two identical grilled cheese sandwiches only difference is apply mayo to the outside of one sandwich and apply butter the the outside of the other then grill as normal. Most folks will prefer the flavor of the one grilled using mayo over butter. Something about the grilled caramelized mayo kicks it up a notch.

Mayo + Brisket

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