Hey Joe, Chris from Star Burgers & Fries, we met a month ago back at Shamrock, love your videos. Wish I would've seen this earlier. Was smoking a brisket last night, next time ill try this method for sure. Also you gotta come stop by and have a smash burger someday! On the house, appreciate all your knowledge you've shared with the community and like I told you when I met you. Ive been a long time fan! Appreciate you and all you do for everyone.
Hey Chris! Thanks for watching buddy. I'm definitely going to stop by one of these days. I've seen your burgers on Instagram and they look so good bro. See you soon!👍
I believe I will try this out on a chuck roast I'm going to smoke "brisket-style" on my UDS this weekend. Those Dalstrong knives are nice. I bought a set of their steak knives a few years ago and have been very happy with them. There's just something satisfying about having a razor sharp steak knife slice through a tender steak like it's warm butter.
Love your videos, My son got me the Dalstrong Cleaver for Christmas. It is AWESOME. Just Like your Videos. Corpus Christi native stuck in California. Thank you Joe...
Wow what a great video. I was just talking to Troy (T-Roy Cooks) and James (Aim em & Claim em Smokers) about using Mayo as a binder. I had tried it on a chuck roast and smoked it like a brisket and it came out fantastic. Your brisket looked soooooo perfect, made me want to go buy one and cook one very soon. I too am a believer in using mayo as a binder, just makes it silky as you said. I think I will always use mayo from no own. Great video, great lesson.
Great video and demonstration. I've been using mayo for years as a binder. A little tasteful (get it?) hint...try using a mixture of mayo and mustard to give that little kick. I mix about 4-5 tablespoons of mustard per cup of mayo. I use this as a condiment, sometimes adding a little dill or other herbs for a great sandwich.
Joe, You are an artist when it comes to trimming brisket, nobody does it better! From brisket to sausage, you are a BBQ Master! Convince your friends at Gourmet Wood Products to find a retailer to do business with in the Phoenix, AZ area. There is a lot of smoking going on here, and we need Texas post oak. GWP will ship it, but it doubles the cost.
I want you to know that in only a few short months you have made me a much better pitmaster. I smoked meat for my wife’s Mexican restaurant for years but you made it better. Hope your food truck is doing well. My wife keeps after me to open up a barbecue stand but with the price of food and shortages I’m nervous to give up my day job.
I think I'll try the mayo binder when I smoke my first ever brisket at the end of the month. That looked amazing. I'll be in El Paso next week and the week after for work flying home for the weekend. Too bad I can't visit your business as I will be going home early Friday morning both weeks. That's my loss... :(
Used a mayo binder for years on chicken and turkey breast. Usually use Worcestershire sauce for my brisket. Gonna try the mayo next time. Basically like rubbing with butter or tallow, just another oil.
I used mayo on some beef ribs a lil over a year ago. It was a shoutout to Joe Butunda who passed away the year before. Its a great binder in my opinion. Cheers🍺
I've used mayo as a binder on fish and chicken for a while, but those cooks are definitely more hot and fast. Will definitely try this on my next brisket. Great video!
Natural good fats like that in beef tallow too. Japanese Mayo I think will work the best; as their mayo use only the yolk that contains all the essential fats, vitamins, and minerals.
Mayo is common on fish. It is basically an oil emulsion with a little egg, nothing to add an off flavor. I'll bet you could use melted wagyu tallow to make your own mayo instead of adding it at the wrap like the current trend. Thank you.
I can't remember the science behind it all but I believe that saturated animal fats don't make mayonnaise well. I think it breaks the emulsion when it gets cold because it gets solid at room temperature. I believe J Kenji Lopez Alt did some experiments with it and found that you could incorporate some bacon fat into a mayonnaise if you cut the fat with an oil like you normally would. Still, a variation of tallow mayo sounds great if it's possible
Mr. Joe! I enjoy watching your videos! I have a couple of questions. I've tried to master the bbq of a brisket. But yet to master it.but just continuing watching your videos will help me master it. Quick question. So i seen you cook several briskets already. And i seen in some of them you place the brisket in a warmer to set over night. So my question is, do you just sit in the warmer to keep it warm? Or its continuing to cook the brisket. Again i learned so much from you, amd enjoy your videos!
Seen Smoking Dad use Mayo many times. I thought it was some weird Canadian thing. You know, like how their bacon is actually ham. Yeah, figured it was just a weird thing they did up north. That looked good, might have to try it. Thanks Joe!
Awesome video! 👍🏽 Question: I’ve looked around and haven’t seen anything on Google nor TH-cam but what if you spatchcocked a turkey and smoked it the same way you’d smoke a brisket or ribs? Smoke till you get a good bark, wrap in butchers paper or foil with clarified butter till ready, rest, and serve. Will that work or will the turkey not taste good? 🤔
This is yet another great video Joe! I use mayo as a binder for my pork butts often, lately wagyu tallow. I think that with either mayo or tallow, the impact is the same by coating with a nice bit of oil. I am gonna try mayo on my next brisket. TBH, every brisket you make, no matter the binder always come out fantastic. I am not convinced that if I use mayo on mine I will be guaranteed your results brother...lol
Man that brisket looks so delicious! Great job and I definitely appreciate the tutorial on trimming the brisket. I’ve never smoked a brisket before but plan on it before the summers over with! Great job brother.
Never thought of using Mayo as a binder but it’s almost a no brainer the same thing that makes mayonnaise so good making grilled cheese so GB&D golden brown & delicious
After all mayonnaise is nothing but oil, which keeps it moist, and egg yolks, which would give it that creamy richness, I’ve never used a binder before but I think I am going to try this
Oh My Goodness that looks amazing. I need to try this. I have a Charcoal smoker with the side box. Would 8 hours be enough time for the brisket inside my smoker? And did you say you put it back in for another 12 hours resting? That's an awful long time. My smoker would flame out before that time.
Damn.. i had to sub to ya. I'm big into bbq and smoking and these videos are amazing. Keep up the hard work, helping us regular folk learn some new things 👍🏻🙏
Planning my first brisket this weekend in my kamado, i understand the edges at the flat tend to dry out, would rounding off the corners precook make it even less forgiving for a beginner?
Dukes ftw! also maybe try it with kewpie japanese mayo, has a bit higher acidity and flavor than american mayo. add the silky mayo quality along with some acidity you would normally get from just mustard, maybe?
Yeah I've heard mustard is popular because of the acidity, and was wondering - if you did a 4:1 or 3:1 mayo/acv or red wine vinegar how that would work? Sounds like it's experiment time when the rain lifts!
Duke's uses egg yolks, while most others, like Hellman's, use egg whites. I think it would be worth it to try this with an egg-white based mayo to see if there's a difference. Maybe also try it with a homemade mayo.
Mayonnaise there are a lot of comments... ;) I love how the brisket turned out. That dalstrong knife looks amazing.
Hey Joe, Chris from Star Burgers & Fries, we met a month ago back at Shamrock, love your videos. Wish I would've seen this earlier. Was smoking a brisket last night, next time ill try this method for sure. Also you gotta come stop by and have a smash burger someday! On the house, appreciate all your knowledge you've shared with the community and like I told you when I met you. Ive been a long time fan! Appreciate you and all you do for everyone.
Hey Chris! Thanks for watching buddy. I'm definitely going to stop by one of these days. I've seen your burgers on Instagram and they look so good bro. See you soon!👍
I believe I will try this out on a chuck roast I'm going to smoke "brisket-style" on my UDS this weekend. Those Dalstrong knives are nice. I bought a set of their steak knives a few years ago and have been very happy with them. There's just something satisfying about having a razor sharp steak knife slice through a tender steak like it's warm butter.
Love your videos, My son got me the Dalstrong Cleaver for Christmas. It is AWESOME. Just Like your Videos. Corpus Christi native stuck in California. Thank you Joe...
Very nice Jeffrey! Thanks for watching 👍
Cool, I’ve used mayo on turkey for a while now. It works especially well for birds.
Yes it does!
That looks gorgeous. I wanna try it with Alabama white sauce as a binder.
Awesome video, I will try it. That brisky looks fabulous
Oh my this looks so good. I wonder if it is ever dry? It looks very jusicy. But I am scared to cook one. Lol.
Hello April, great care has to be taken to not dry up a brisket. Thanks for watching 👍
Wow what a great video. I was just talking to Troy (T-Roy Cooks) and James (Aim em & Claim em Smokers) about using Mayo as a binder. I had tried it on a chuck roast and smoked it like a brisket and it came out fantastic. Your brisket looked soooooo perfect, made me want to go buy one and cook one very soon. I too am a believer in using mayo as a binder, just makes it silky as you said. I think I will always use mayo from no own. Great video, great lesson.
Great idea, Smokin' Joe! Gotta use that on a brisket cook sometime soon. You must be a relative of Joe Frazier...😀
Awesome job. If i can ever afford me so brisket I'm going to have to try this.
Awesome brisket, and so juicy. No spritzing is a plus. I’m definitely trying this on my next brisket.
I think the oil in the Mayo had something to do with the no spritz. Definitely worth trying. 🤘
I knew it was going to be good when you pulled out the Dukes. Awesome brisket Joe. 😎👍
Oh that brisket looks purdy EVEN before the cook!! Great Video!!
Great video and demonstration. I've been using mayo for years as a binder. A little tasteful (get it?) hint...try using a mixture of mayo and mustard to give that little kick. I mix about 4-5 tablespoons of mustard per cup of mayo. I use this as a condiment, sometimes adding a little dill or other herbs for a great sandwich.
I may try that... the bark was amazing!!!
I’ve used Mayo on turkey for over 30 years. Got the idea from Bodacious BBQ at Lake Travis outside Austin. So moist and good.
Joe, You are an artist when it comes to trimming brisket, nobody does it better! From brisket to sausage, you are a BBQ Master!
Convince your friends at Gourmet Wood Products to find a retailer to do business with in the Phoenix, AZ area. There is a lot of smoking going on here, and we need Texas post oak. GWP will ship it, but it doubles the cost.
Great video Joe. I'll give the mayo a try, but your briskets always look amazing! I feel like reaching into the screen. Never fails.
Thanks so much for watching Jay!👍
I want you to know that in only a few short months you have made me a much better pitmaster. I smoked meat for my wife’s Mexican restaurant for years but you made it better. Hope your food truck is doing well. My wife keeps after me to open up a barbecue stand but with the price of food and shortages I’m nervous to give up my day job.
Ya sold me Joe! I'll do it next time. Why I didn't think of it before, I use mayo for yardbirds?
I need to try this!! Looks awesome!
I'm very impressed with how that brisket turned out. It looks great. Cheers, Joe! 👍👍✌️
Thanks Dwayne! It was one I'll definitely be doing again. 👍
I think I'll try the mayo binder when I smoke my first ever brisket at the end of the month. That looked amazing. I'll be in El Paso next week and the week after for work flying home for the weekend. Too bad I can't visit your business as I will be going home early Friday morning both weeks. That's my loss... :(
Vert Impressed!
Thanks Smokin Joe!
Not sure why your channel hasn’t blown up. U are very good at commentating lol and your food always 🔥
Good idea joe, this one will have its day in court for sure...
Thanks Randy, it looks funky at first but holy smokes it works. 🤘
Used a mayo binder for years on chicken and turkey breast. Usually use Worcestershire sauce for my brisket. Gonna try the mayo next time. Basically like rubbing with butter or tallow, just another oil.
Nice brisket Joe. You went out of the box with this video.
You teased us with that second bite on the point. Thanks for sharing.
I couldn't help myself. 🤣🤘
Looks delicious!
Thank you!
Looks so juicy. Love it.
Thank you 😊
Wow Joe I think I’m gonna try spare ribs with the mayo binder
I bet that would work too. 👍
looks great Joe
I've used mayo for things that are hot and fast like chicken thighs, never thought about it with brisket. Next brisket I may give it a go.
I will try it. Looks good
I love the Mayo binder on chicken and Turkey . Haven’t tried it on brisket yet but I will. Excellent looking brisket there Joe!
I just mentioned you in my comment haha. I need to try it.
@@GorillaJoesBBQ yea lol, I used it on my last cook on chicken. It’s amazing on Turkey. That’s how I do my thanksgiving turkeys
Try it on brisket bro!🤘
@@SmokinJoesPitBBQ 👍😁🔥🔥🔥
Brisket perfection as always my brother. Cheers!
I used mayo on some beef ribs a lil over a year ago. It was a shoutout to Joe Butunda who passed away the year before. Its a great binder in my opinion. Cheers🍺
I've used mayo as a binder on fish and chicken for a while, but those cooks are definitely more hot and fast. Will definitely try this on my next brisket. Great video!
Looks delicious Joe , I’m doing a brisket this weekend definitely going to give the mayo a try
Does not matter how long ago I had my last meal. Watching your videos always makes me salivate.
This weekend! Mayo is pretty much fat so I'm surprised this hasn't been used sooner. Can't wait to try it.
And less expensive than Wagu Beef Tallow.
No kidding 👍
Looks awesome! It makes sense that mayonnaise would work well🔥👍😊
Definitely gonna try the mayo binder on my next brisket. That looks amazing Joe. Thanks
Natural good fats like that in beef tallow too. Japanese Mayo I think will work the best; as their mayo use only the yolk that contains all the essential fats, vitamins, and minerals.
Been doing that to boneless turkey breast for years but never a brisket. Nicely done. 👍🏻
Wow perfect brisket! Looks good
Interesting.. I've done mayonnaise on steak before. It definitely gives a really good sear. But I'm gonna try this method on my next brisket
Mayo is a great binder, I also use it for prime rib.
Mayonnaise does have a lot of a oil base so I can see it working great video thanks
That was money dude. I'm gonna have to try the mayo method.
I absolutely love mayonnaise so I already know it's gonna be good. It's the god of condiments.
That came out fantastic. Thanks for another Pro Tip Joe ! Blessings 🙏
Stephen and Jacklyn turned me on to mayo on grilled cheese sandwiches, really browns them up nice. Why not brisket? Thanks for the ideas Joe!
New to me, but I will try it on my next brisket for sure. Yours looks great!!
Thanks Mark! Definitely worth trying buddy.
That looks so delicious,I like smoking stuff , I just wish it was more rare for beef brisket when we cook it , the bark looks amazing!
Did you pre freeze it for about 20-30 minutes to make it easier to trim? Great video BTW
I will be trying this
I’m going to start trimming a brisket here in a few minutes, definitely going to try this out. Sweet video Joe….🤘🏻🤘🏻
I know that Alabama has White BBQ that is with Mayo, but that bark looks better than the previous ones with Mustard.
Sounds similar to Mayo instead of butter for grilled cheese. Very tasty and crispy surface with out the Mayo taste.
Incredibrew ! Excellent cook. Looks Like Money.
Mayo is common on fish. It is basically an oil emulsion with a little egg, nothing to add an off flavor. I'll bet you could use melted wagyu tallow to make your own mayo instead of adding it at the wrap like the current trend. Thank you.
I can't remember the science behind it all but I believe that saturated animal fats don't make mayonnaise well. I think it breaks the emulsion when it gets cold because it gets solid at room temperature. I believe J Kenji Lopez Alt did some experiments with it and found that you could incorporate some bacon fat into a mayonnaise if you cut the fat with an oil like you normally would. Still, a variation of tallow mayo sounds great if it's possible
Looks great,would love to see you do a video on how you use the electric smoker to hold different things.
I can do that. 👍
Man it was trippy seeing the Mayo binder but it looks amazing and that bark looks like it was glued on. Great cook as always 👊🏽
Thanks for watching brother Marcus!🤘
I found some dukes habanero garlic mayo I'm going to try next.
Mr. Joe! I enjoy watching your videos! I have a couple of questions. I've tried to master the bbq of a brisket. But yet to master it.but just continuing watching your videos will help me master it. Quick question. So i seen you cook several briskets already. And i seen in some of them you place the brisket in a warmer to set over night. So my question is, do you just sit in the warmer to keep it warm? Or its continuing to cook the brisket. Again i learned so much from you, amd enjoy your videos!
Hello Jose, I just place them in the warmer at 150° and it just hold them at that temp. 👍
@SmokinJoesPitBBQ thank you sir!
Seen Smoking Dad use Mayo many times. I thought it was some weird Canadian thing. You know, like how their bacon is actually ham. Yeah, figured it was just a weird thing they did up north. That looked good, might have to try it. Thanks Joe!
Wow, that was interesting. Now I'm curious to use Mayo on other cuts of meat. Time to experiment!
I have thought about using Mayo on not so fatty cuts of beef. Thanks for posting this video, Brisket looks fantastic!
Hey Joe I tried the mayo on my brisket on the weekend definitely my best brisket to date , thanks for sharing
Awesome video! 👍🏽
Question: I’ve looked around and haven’t seen anything on Google nor TH-cam but what if you spatchcocked a turkey and smoked it the same way you’d smoke a brisket or ribs? Smoke till you get a good bark, wrap in butchers paper or foil with clarified butter till ready, rest, and serve. Will that work or will the turkey not taste good? 🤔
That's right bro I used dukes mayo on my pork butt a few months back and it turned out really good 👍 💯🔥
I always learn something new from your channel. Thanks! And that looked amazing!
This is yet another great video Joe! I use mayo as a binder for my pork butts often, lately wagyu tallow. I think that with either mayo or tallow, the impact is the same by coating with a nice bit of oil. I am gonna try mayo on my next brisket. TBH, every brisket you make, no matter the binder always come out fantastic. I am not convinced that if I use mayo on mine I will be guaranteed your results brother...lol
Man that brisket looks so delicious! Great job and I definitely appreciate the tutorial on trimming the brisket. I’ve never smoked a brisket before but plan on it before the summers over with! Great job brother.
Thank you so much for watching. Good luck with you first brisket cook. 👍
I've been using mayo as my binder for several years now. On everything. Nothing else is as good.
I did that a cpl times. Came out great
Never thought of using Mayo as a binder but it’s almost a no brainer the same thing that makes mayonnaise so good making grilled cheese so GB&D golden brown & delicious
After all mayonnaise is nothing but oil, which keeps it moist, and egg yolks, which would give it that creamy richness, I’ve never used a binder before but I think I am going to try this
Nicely done! Probably the best trimming job I've seen yet on a brisket.
Oh My Goodness that looks amazing. I need to try this. I have a Charcoal smoker with the side box. Would 8 hours be enough time for the brisket inside my smoker? And did you say you put it back in for another 12 hours resting? That's an awful long time. My smoker would flame out before that time.
Gotta admit, that mayo looked weird when you applied it but the end result speaks for itself. Looks delicious. I dig tests like this Joe!
Thanks Sal! It was delicious my man. 🤘
Great video. I have a MasterBuilt electric smoker that I seldom use. Can I use that as a resting oven?
Never tried on our briskets, but we use it on steaks. I may have to give it a try.
Looks awesome Joe. I wondered how that mayo binder is, gonna have to try this. 👍🍺
Thank you! It works. 🤘
Damn.. i had to sub to ya. I'm big into bbq and smoking and these videos are amazing. Keep up the hard work, helping us regular folk learn some new things 👍🏻🙏
Thank you David!
@@SmokinJoesPitBBQ kudos to you sir . Trying this on my next brisket.
That brisket looked awesome! How was the smoke flavor, did the mayo binder allow less smoke penetration?
Joe, would you say the mayo binder brisket tasted better than the brisket with the beef tallow binder?
You should try J.L. Kraft Garlic Aioli as a binder, it leaves the brisket with a great garlic taste.
Been using mayo for years. Works on salmon like a charm, was on my
Last brisket
Planning my first brisket this weekend in my kamado, i understand the edges at the flat tend to dry out, would rounding off the corners precook make it even less forgiving for a beginner?
That's awesome Joe!!! I have got to try this. I've heard of mayo as a binder in steaks as well. Thanks for the video Joe.👍👍👍👍
That’s a nice looking brisket
Dukes ftw! also maybe try it with kewpie japanese mayo, has a bit higher acidity and flavor than american mayo. add the silky mayo quality along with some acidity you would normally get from just mustard, maybe?
I bet that might even be better than Dukes. Thanks for watching.
Yeah I've heard mustard is popular because of the acidity, and was wondering - if you did a 4:1 or 3:1 mayo/acv or red wine vinegar how that would work? Sounds like it's experiment time when the rain lifts!
I think the extra oil and egg white from the mayo possibly helped with a texture change or ur bark.
Now you tell me, I made brisket on the weekend. I would have tried it with mayo for sure. 😜😁🍻
Duke's uses egg yolks, while most others, like Hellman's, use egg whites. I think it would be worth it to try this with an egg-white based mayo to see if there's a difference. Maybe also try it with a homemade mayo.
Was that a choice, prime, or wagyu brisket? It has awesome moisture at the end!
Looks fantastic. I was wondering why the link for the nitrile gloves doesn’t work?
Magnificent.
Patience pays off.
JT