Mayo + Brisket

[Czarbecue]

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.

https://uploads.tapatalk-cdn.com/20170811/b2d9bff5e35af118cc97c69d6f2436b7.jpg

[SmittyJonz]

:shock:

[rwalters]

Tuned in!!!!

[MrSlik]

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

[cheez59]

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

[CeramicChef]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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.

[blazinfire]

So maybe I read this post wrong, Isn't today the cook day? Hows it going? what's it looking like? Maybe I jumped the gun on this but I swear I seen the thread last night.

I haven't slathered anything I've cooked. I was interested to see if a mustard slather added anything flavor wise but don't feel like getting my hands dirty.

[m-fine]

McBrisket?:twitch:

Two all beef briskets special sauce lettuce cheese pickles onions on a really freakin huge sesame seed bun? :shocked:

[m-fine]

So maybe I read this post wrong, Isn't today the cook day? Hows it going? what's it looking like? Maybe I jumped the gun on this but I swear I seen the thread last night.

I haven't slathered anything I've cooked. I was interested to see if a mustard slather added anything flavor wise but don't feel like getting my hands dirty.

I think it is going on tonight so we wont have results until Saturday.

[Nuco59]

I say "slather on" - looking forward to seeing the -hopefully- delicious results.

[Macky]

Yep, I want to see what a slather of Mayo does to an ugly piece of Beef!

[gsmith]

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.

I will try this the next time I make a steak onion and cheese grinder. Slather the inside of the grinder roll with mayo then grill it mayo side down. Can't wait.
Thanks for the idea

[Czarbecue]

I think it is going on tonight so we wont have results until Saturday.

Yes indeed... I get out of work at 9 pm so I should be home and ready to roll to start the midnight cook. Have the house to myself for the night.

[Czarbecue]

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

I originally wanted to do Mayo with just S&P to minimize the variables of this cook... but I started doing S&P with a second layer of flavor on my briskets. Allows me to add additional spices without worrying about the salt content. Paprika, granulated garlic, granulated onion will be the B team on this brisket.

[Moose]

Two all beef briskets special sauce lettuce cheese pickles onions on a really freakin huge sesame seed bun? :shocked:

:clap2:

:thumb:

:laugh:

[TroyA65]

Any updates? :pop2::pop2:

[THoey1963]

I'm not necessarily going to jump on the idea, but I definitely won't slam someone else for trying something new...

[cheez59]

I'm not necessarily going to jump on the idea, but I definitely won't slam someone else for trying something new...

Mayo slather is by no means new. I read about it here several years ago and tried it on chicken and grilled corn with stellar results. I still do chicken and corn with mayo.

It is just that a couple of the heavy hitter brethren mentioned it that the technique is in the fore front right now.

[Smoking Piney]

I like Dukes mayo with chicken, but mayo on a brisket rings off to me. I use canola oil lightly to slather a brisket.

[angryelfFan]

Mayo slather is by no means new. I read about it here several years ago and tried it on chicken and grilled corn with stellar results.

My niece's boyfriend made this at my cookout a few weeks ago. Awesomely delicious!! Mayo all the way!!

http://www.seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html

[Czarbecue]

On about 11:15 pm central. Using mesquite, pecan, and post oak. Shooting for 250-275. Let's see what happens!

https://uploads.tapatalk-cdn.com/20170812/f57f8ab8c64c83e15593648ad94fe5e7.jpg

Used aluminum flashing to raise the height of the Hunsaker box about 2.5". I only got a 10 hour cook last time.

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The Texas trinity to start this off...

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Before pic...

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[Czarbecue]

It's about the three hour mark and IT for the mother ship is 130F. The baby briskets are 160 so I wrapped them in some BP. Spritzing with white grape juice, vinegar, and Worcestershire.

https://uploads.tapatalk-cdn.com/20170812/c11a1f5b18056fca597d5e6329936b83.jpg

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[Vicar]

yummy

[sthamm]

Cut shot of those baby briskets, please. :clap::thumb:

[NCT]

U are missing pictures...

[Jersey BBQ]

I like Dukes mayo with chicken, but mayo on a brisket rings off to me. I use canola oil lightly to slather a brisket.

John you find Dukes around here ? I've been wondering about that but didn't think it was available.

[Czarbecue]

Took about 8 hours to get the bark I wanted. Really helped that I just woke up too. IT at 170F.

https://uploads.tapatalk-cdn.com/20170812/1eee3b2acea6b5a046a54073e3b8ea4f.jpg

Getting a BP wrap and back in at 275F.

https://uploads.tapatalk-cdn.com/20170812/192d4e453c5837c91615c06013e1e834.jpg

The baby briskets...

https://uploads.tapatalk-cdn.com/20170812/42481f0e94f6b9c29d09e163dd7691e5.jpg

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[Czarbecue]

So far I believe the mayo (Hellman's) is contributing to the extra time for bark formation. But from what I've tried from the babies, it's definitely adding a bit more richness to the bark. I'll be back when the mothership is moving like jelly.

[rwalters]

Looking GOOOOD from here!

[Smokinhole]

Briskets look great and like others, I'm glad to see someone experiment and share the knowledge they gain. I can say I've coated salmon with mayo and grilled it. The grate was cleaned and oiled prior to cook but I feel the mayo aided in preventing the fish from sticking to the grate and made it quite easy to turn. I did not notice a difference in the taste of the fish as a result of the mayo slather. That's the extent of my mayo experience for what it's worth.

[CeramicChef]

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.

Yeah, I read that article. Anyone who knows anything about Mayo knows its an emulsification. I stated such. The implication of my post is stated explicitly by Blonder. But there isn't all that much oil in a slathering of mayo to make any different at all to a brisket cook when you consider the amount of fat in/on a brisket. Mayo is primarily a binding agent.

There is precious little science in that article. Blonder is indeed a gifted physicist. But he never lists any research studies on mayo. Not one. The hallmark of science is published, peer reviewed studies. Not a single study is listed. Again, mayo is primarily a binding agent, particularly on brisket, butts, and on any fatty meat. You say otherwise. Ok. You've got Google. Prove me wrong with a peer reviewed published body of research research in A rated journals. That's science to those who know. I put exceptionally little stock in an article from the LA Times.

Olive oil, peanut oil, Mazola, butter, lard, tallow, etc. would do just as well. I don't need someone to tell me not to place my hand on a hot stove to know my hand will get burned. Experience and common sense are the scientists first line of reasoning. Maybe some of that is needed here. Science is not a god to be worshipped by those multitudes of the unthinking masses.

This mayo craze is nothing more than the craze du jour.

PS - I"m all for people experimenting. And the above cooks looks really tasty. But EXACTLY WHAT did the mayo add? One brisket isn't science.

[dadsr4]

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.

"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."
Is "it" the rub? If so, that implies that it binds the rub to the meat.

[CeramicChef]

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.

I agree on the grilled cheese Sammie's. That's the way my Mom made them years ago. But the problem with your "experiment" is that grilled cheese isn't even close to brisket, pork butt, etc.

[Czarbecue]

PS - I"m all for people experimenting. And the above cooks looks really tasty. But EXACTLY WHAT did the mayo add? One brisket isn't science.



From what I've noted so far there's a bit of tang that you get from mayo. What's your deal against mayo? If you do not understand it then by all means try it for yourself to see. This is largely different than putting one's hand on a hot stove. No need to take a **** on someone else's thread.

[m-fine]

This mayo craze is nothing more than the craze du jour.


Mayo on grilled chicken has been the craze du jour in my family for 6-7 decades now. We didn't invent it, nor are we the only ones who have been doing it. It has been around forever for grilled cheese and other things as well.

I respect your right to have your own opinion on the results and merits of it, but what you are claiming is factually incorrect and I am going to call you on that.

[Czarbecue]

Disappointed I could only rest it 30 minutes before I had to slice it.

https://uploads.tapatalk-cdn.com/20170812/7ee0c38782ad36f194788c12db808744.jpg

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Okra fries...

https://uploads.tapatalk-cdn.com/20170812/7d3f8a55fcf6f8f61b7740a1e044ff9f.jpg

[cheez59]

Your brisket looks killer and there is no denying that one. Those okra fries look to die for. I gotta try that one fo sho!

[m-fine]

"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."
Is "it" the rub? If so, that implies that it binds the rub to the meat.

No, it is the mayo and therefore the oil and water.

Most of the time when I grill chicken, there is no rub. The mayo is not there as a binder. The results are NOT the same as if I use oil. All I can say is try it for yourself.

Get a couple chickens and cut them in half. On one half marinade for 2-4 hour with the mayo recipe below, the other with the oil version. Grill and baste with the marinade (no basting for the last 10 minutes for safety). See if you notice a difference in how it grills and in the end product.

Mayo: 1 cup mayo, 1/4 cup ketchup, 1/4 cup lemon juice, salt and pepper (keeping it simple).

Oil: 1 cup oil of your choice, 1/4 cup ketchup, 1/4 cup lemon juice, salt and pepper.

Another test, Sous Vide a couple steaks. Pat dry and then lightly coat one with oil and one with mayo. Sear with a searzall, salamander, or on a hot grill.

Make two grilled cheese sandwiches, coat the outside of one with oil the other with mayo, fry them up.

Note: no rub to be bound in any of the above.

[Big-Joe]

Nice briskly, great color on it.

[stepheneleven]

Was gonna grill two pork chops tonight, should I rub some mayo all up on them first?

[tmv1976]

Awesome looking brisky you have there CZAR

[jread23]

Olive oil, peanut oil, Mazola, butter, lard, tallow, etc. would do just as well.

For us neophytes, can you post the peer reviewed studies that show this to be true? Thanks.

[Czarbecue]

Was gonna grill two pork chops tonight, should I rub some mayo all up on them first?



I'll take the bait.. yes, you should. It may keep it moist during the high sear.

[StanDaMan79]

Olive oil, peanut oil, Mazola, butter, lard, tallow, etc. would do just as well.

Ok, Im not a scientist, I didn't play one on TV, and I didn't sleep at a Holiday Inn, but here is 1 difference that has been passed over. Mayo has EGG in it.

I don't know what the heck that means, but there it is. I'm going to do a chuck roast in my UDS tomorrow, or what we here in Central Cali call "Mock Brisket", lol, and I'm going to slather it with mayo. From past results, I know Chuck roast in a barrel is amazing, so at the very least, it should be more amazing-er.

Man, that brisket looks goooood!

[frognot]

Great lookin' brisket right there!

[Czarbecue]

Ok, Im not a scientist, I didn't play one on TV, and I didn't sleep at a Holiday Inn, but here is 1 difference that has been passed over. Mayo has EGG in it.

I don't know what the heck that means, but there it is. I'm going to do a chuck roast in my UDS tomorrow, or what we here in Central Cali call "Mock Brisket", lol, and I'm going to slather it with mayo. From past results, I know Chuck roast in a barrel is amazing, so at the very least, it should be more amazing-er.

Man, that brisket looks goooood!



How much is a chuck roast in Cali? Per pound, it seems more expensive than brisket. You have less waste though so I guess if it's less than double a brisket it's a good deal?

[The Wookiee]

For what it's worth I split my short plate beef ribs today into 2sets of 2 bones. Mayo'd 1 and 1 no slather; S&P mix to both. Cooked inches apart same grate etc. Mayo bark lovely; mayo much less smoke ring and slightly less smoke flavor... cooked in pellet grill. No meaningful difference in moist/tender. I suspect in 1st few hrs before mayo heats up and breaks down it takes smoke into it rather than into meat... Will resume naked seasoning for such in future. Great bark though with the micelles...

[StanDaMan79]

Brisket is always 6-8 bucks a pound. Chuck roast was on sale for 2.99, the the chuck cross rib was also 2.99 a couple weeks later.

[Czarbecue]

For what it's worth I split my short plate beef ribs today into 2sets of 2 bones. Mayo'd 1 and 1 no slather; S&P mix to both. Cooked inches apart same grate etc. Mayo bark lovely; mayo much less smoke ring and slightly less smoke flavor... cooked in pellet grill. No meaningful difference in moist/tender. I suspect in 1st few hrs before mayo heats up and breaks down it takes smoke into it rather than into meat... Will resume naked seasoning for such in future. Great bark though with the micelles...



Funny you mention that. I threw a lot of wood right out the gates and barely saw any smoke ring on my brisket. I figured I did something wrong but I guess the smoke could not penetrate the mighty mayo. Strong smoke aroma though.

The wife did mention it was less salty than my traditional S&P rub. I figured the mayo dissolved and took some of the rub with it. But that bark!!!

[Czarbecue]

Brisket is always 6-8 bucks a pound. Chuck roast was on sale for 2.99, the the chuck cross rib was also 2.99 a couple weeks later.



I load up on packers when they are $1.67 - 2.29 per pound. Your beef prices match your housing prices!

[The Wookiee]

Smoked eggs are tasty...

[jwh]

I put Mayo on a sammich once. Yuck. I repented and used Miracle Whip next time. Much better.

[Twisted T's Q]

Czarbecue to mayo or not to mayo ?

[aks801]

I put Mayo on a sammich once. Yuck. I repented and used Miracle Whip next time. Much better.

Heretic!

:wink:

[Czarbecue]

Czarbecue to mayo or not to mayo ?

If you want to impress people, ditch the mayo since you may not get a strong enough smoke ring. I only like mayo in a concoction they use for sushi... or on my McChicken. There's a tang in it that I sometimes do not find appealing. Now I can add brisket to the list.

But overall, I like it. I would mix the rub in it first to use as a binder since I think most of the seasoning on top of the mayo dripped off and did not adhere. Or maybe increase my seasoning if this is expected. Still has a killer bark, although it took awhile to set.

John Lewis has his mustard/pickle juice slather... maybe mine will be mayo based lol.

[BillN]

Czarbecue appreciate you taking the time and effort documenting the mayo slather test. Results looked good from here, I expected that the results would be good but different.

[Dmakkk]

Thanks for testing... Good run..

[garyk1398]

Outstanding brisket pron! Thanks for sharing!

[jwh]

Heretic!

:wink:
That's what I'm told!

What if I also told ya that I prefer 'Murican "cheese" on my burgers more than any other? :becky:

[m-fine]

If you want to impress people, ditch the mayo since you may not get a strong enough smoke ring. I only like mayo in a concoction they use for sushi... or on my McChicken. There's a tang in it that I sometimes do not find appealing. Now I can add brisket to the list.

But overall, I like it. I would mix the rub in it first to use as a binder since I think most of the seasoning on top of the mayo dripped off and did not adhere. Or maybe increase my seasoning if this is expected. Still has a killer bark, although it took awhile to set.

John Lewis has his mustard/pickle juice slather... maybe mine will be mayo based lol.

Or...

Dont add the mayo until the smoke ring has formed?

[MrSlik]

Indeed, thanks for sharing, and the brisket came out looking delicious! :thumb:

So, I guess the only questions to ask are...

1. Would you do it again (sounds like that's going to be a "yes")?

2. If yes to #1, what (if anything) would you do differently next time?

3. Roughly how much longer do you think bark formation took (I guess that could be factored into a next cook to allow enough time for your desired rest time)?

4. Did you like the result enough for using mayo to be a go-to for your brisket cooks? Or just an every-once-in-a-while change of pace prep? (I don't know how often you cook brisket, but I think you can probably see what the question is getting at.)

Thanks again for sharing your experiment and results!

[Czarbecue]

Indeed, thanks for sharing, and the brisket came out looking delicious! :thumb:

So, I guess the only questions to ask are...

1. Would you do it again (sounds like that's going to be a "yes")?

2. If yes to #1, what (if anything) would you do differently next time?

3. Roughly how much longer do you think bark formation took (I guess that could be factored into a next cook to allow enough time for your desired rest time)?

4. Did you like the result enough for using mayo to be a go-to for your brisket cooks? Or just an every-once-in-a-while change of pace prep? (I don't know how often you cook brisket, but I think you can probably see what the question is getting at.)

Thanks again for sharing your experiment and results!

1. Hell YES.

2. I would incorporate the rub into the mayo rather than using the mayo as just a slather.

3. It took a good 8 hours for me to see the bark that I liked. Before hand I was able to get there by 6 hours. This was with the same amount of spritzing as well (once every 30 mins). Also, this was my longest brisket smoke with a mighty 13 hours... and it was stopped short when I lost my fire and my grate temp was at 232F when the brisket was at 200. The flat was tender enough so I pulled it. The resting part is another story.

4. I cook brisket about once a month. Sometimes I freestyle and do weird things, like this mayo thing. I do enough so I can keep my cooks consistent.. but a change once in a while helps broaden my knowledge of what happens to meat when XYZ happens. I would certainly do a mayo brisket again to help me find a signature style that I like, though.

Last year I cooked 4 briskets. This year alone I have done 9 and I haven't even counted the McGregor/Mayweather fight coming up or Labor Day...

[MrSlik]

Thanks again, greatly appreciate the detailed info!

[Sauce Dog]

Thanks for sharing all this, very informative :thumb: