Which Condiment is the BEST Brisket Binder?
ฝัง
- เผยแพร่เมื่อ 24 ก.ค. 2024
- I’ve often felt that using a binder isn’t necessary. Steak, brisket and other BBQ items already have moisture that help seasonings stick and I’ve never found that binders affect flavor... but at the same time I’ve always wondered if I was missing out on better BBQ by not pushing the limits. In this experiment I finally had my chance to do so by comparing 4 of my favorite condiments, and the results were wild!
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#brisket #smokedfood #bbq #bbqbrisket #bbqmeat #learningtocook
The edit of the woman saying “you’re paying for the fat” was hilarious , not usually one for tons of editing but I loved that and it made me laugh out loud
Agreed
❤
LOOOL!!!!!!
Max, I gotta say your editor has been stepping up their game! These edits are really good
I agree but i would use less sound effects
I personally don’t like the sound effect edits, but the edit of the woman saying you’re paying for the fat is hilarious
Agree
@@NX_TRILXGY h
I agree
my father in law uses honey as a binder (something i had never heard of before meeting him) and honestly it's the best brisket i've ever had
I've had honey finished but never tried it as a binder. Must be a sticky mess but I wanna try it now. Gonna do a brisket for the cowboys game tmmr anyway
@@stxrenegade Do come back and let us know how it turned out. It's always helpful to have more than one review before trying something as long as a brisket.
@@stxrenegade Howd it go?
Honey has sugar which if burnt can become hard which may add crust to the bark but could negatively affect the taste. I guess if you’ve used it before and know what to look for in the bark then sure
@@JohnDoe-fe6ol yes but ketchup also has an butt ton of sugar. And the bark came out okay.
I love the lady who was helping max understand how to properly cook meats to make them edible
For the relish I think the acidity might have contributed to that overcooked feeling
This might be the case. Relish has a pH of 3.0, Mayonnaise ~4.0, Mustard 3.6, and Ketchup 3.7. Since pH is a base-10 logarithmic scale, that means that Relish is ~10x more acidic than mayonnaise, and significantly (but less than 10x) more acidic than the others.
@@chessai2121just wondering the lower the number the more acidic it is right?
@@tdsk774 yes
My binder has always been yellow English mustard mixed with course brown mustard and a 1/5th cup of apple cider vinegar. Gives you a perfect binder with the acid from the vinegar, the spice from the English mustard and the texture from the brown mustard since it has chopped mustard seed in it.
You could try using all of them at once, like a Big Mac sauce brisket, would be EPIC !!!
The Brisk Mac (or the Brisk Max?)
Canes sauce might be good too
I always use mustard when doing brisket or ribs. It seems to work the best for me and doesn't leave a weird flavor profile. I think ketchup has so much sugar than I'm afraid it will burn too easily in the smoker.
boutta send this to my vegan sister
6:45 I had a mini heart attack when he said hickory wood😱💀
I've used tomato sauce w/ tomato paste as a binder. It has a more neutral flavor profile than ketchup because it's just tomatoes. You can pretty much do whatever bark seasons you want with it.
I love your videos max, they’re always entertaining and funny. And you give lots of valuable pointers along the way. Love your work.
Keep up the good work!!
You are amazing at capturing the very essence of cooking, you do things in the kitchen people wouldn't think of and you aren't afraid of experimenting, it's truly amazing
I really appreciate the fact that you were so honest
Costco brisket does have a ton of fat but it’s good for making tallow which I use for browning other meat dishes over the year.
you and your sister are the best duo ever, great video Max
Love the video, also love tibby meowing in the background
That old lady at the Costco was literally gold af ✨️🥰😍
Man, hearing tibby in the background was just a gift.❤️ Great video as always Max.😊
Love these way better then the short form content!
I love using worscestershire as a binder, enhances the beefy taste
I’ve been wanting to cook more and dude these videos are inspiring! Keep it up!
You know its good when max upload long video.
Love how your videos are both educational and entertaining. Exactly what i love to watch for hours and hours every day.
the video quality is really good bro
I know nothing about bbq but I feel like a masterchef everytime I watch this channel!
The more you know. The more places you’ll go.
Love the content !!! 🔥
Always looking forward to the next. 🙂
Keep it up brother man ! 👍👏🙌🙏
your videos are so talented the edits the time you put into one video its just wonderful
max I also gotta say, your kitchen is very clean good job
You always make me hungry with these vids Max, and btw I love your vids and the amount of time you put into them. Thanks Max 🙏💯
That roast hiding in the background of the 4 pre cooked, condimented up briskets 👀 😂
A lot of places add pickle juice to the mustard binder or even spritz with pickle juice during the cook. I mix Worcestershire sauce and mustard for a binder.
He does not fail to make my mouth water
Max is always cooking up the best food
Imagine being the vegan neighbor just smelling the smoker all the time, talk about eternal suffering. Jk vegans get down in the kitchen, it's just that shite they sell at the stores as "vegan food" that sucks.
I was so surprised about the relish 🤩 got to try it out!
Love ur videos max always make my day
Dude, great editing, funny vid. Now I’m hungry af
Awesome video man 😎
Well done max keep it up
Max really is the king of barbecue
The editor did so will it is so funny. 😂😂 thank you and keep doing what you are doing.😍
I love how Tibby filled this video is!
Not max yelling at Tibby 😂
My understanding of binders makes me wonder why seasoning before bindering? I'm glad there was an inline footnote.
Hey max I'm a fan can you make a video where you mix every condiment and see which is better on a normal brisket and the mixed condiment brisket ?
Absolutely killed it Max and Editor! Maybe a video for tibby soon? 😂
Really interesting video!
Max you cutting the brisket sounds very good, you should make a vid of just asmr cutting brisket
This is pure insanity!!!! 😂
BBQ joint I used to work at used half yellow mustard and half apple cider vinegar. works really well with the more southern style bbq which tends to lean more heavily into the tangier side rather than the "overly sweet" northern bbq.
Max, you’ve done it again!
This video has me considering using franks red hot as a binder on my next brisket.
Tibby is adorable my friend, sometimes when I watch your videos I here Tibby in the back ground. It’s so sweet.
Damn that looks good🤘🏻
Great video! I’m curious why you didn’t use bbq sauce as a binder instead of ketchup
Me to
Yo whos your editor idk what it is but the edits are so clean and the cinematography is on point overall great videos and keep it up 👍
i love when my brisket in sauced in condiments
Your videos always leave me hungry, I love you and hate you at the same time ❤
I have 100% had an old person try to talk me out of buying a brisket at the grocery store because they think I'm an idiot or something.
Good luck, God willing, and success, my friend
Fantastic content! Love this channel. I want to see a video on what you do with the extra fat and meat!! If possible how what cool recipes do you have with leftover meat and fat?!?!
Kool taste test 👍🏻
Love to see a BBQ Sauce binder some time
Your cat is so cute! I love his orange furr
pickle juice is a common binder or spritz used in texas so not surprised it was your favorite, the acidity helps cut some of the fat. a lot of people have also been adding sugar to the rubs to form the "meteor" like bark that seems popular these days.
Pickle juice is common as a brine not a binder. 2 different things
6:27 the meow in the background 😂 I want a Timmy
This always makes me hungry.
u rly got me when u didnt say applewood at first... LMFAO
Max, on accident I discovered that beef tallow tastes amazing when you store it in a pickle jar, and it picks up notes of the pickle juice. So I am not surprised at all that the relish binder was the best. There is something about the combination of pickles and beef fat that makes that flavor better than the sum of the parts? I never thought about just flat out using relish for a binder though. Sounds amazing!
You’re paying for the fat had me dead ahahaha lol 😂
Y’all not gonna believe this or maybe you will but - Chick-Fil-A Sauce is incredible for brisket and ribs as a binder 😂
Tibby whining in the background the whole time is so cute lmfao
All looks worth trying, I have done the mustard. Question with the relish was it sweet relish or dill relish.
Love it 👍🏻
You got me with that hickory wood there max, I was about to blow up my nearest hospital like the joker
One thing I did and liked was mix Franks RedHot and Mustard together as a binder.
I gotta try that sometime.
@@weirdyoutubechannels I love cookies
Love ❤ this vid! Tibby is so cute! He looks so relax. Sriracha Hot Sauce on brisket for future vid, please! Sriracha, fave hot sauce.
Have you looked into getting a scimitar style butcher's knife, and also a cut glove? Because some of those cuts towards yourself kind of scare me, and a chefs knife is a little funky for trimming.
I’ve had great tasting results using Dijon mustard as the minder you should try it.
Mayo being slathered over meat by a gloved hand has some silence of the lambs vibes
Wish you had tried HP sauce (brown sauce) from the UK. Honestly it goes great on everything. I always wonder what it would be like on a brisket as a binder 🤔
loving the soap opera level dramtic acting max
Yo why can't I have a productive shopping encounter? That lady was soo pleasant and helpful.
Instead it's all "Sorry, busy", "That doesn't seem right", and "I dialed 911 when I saw you approach so..."
Gotta love tibby yelling mid video
you should do a part 2 where you try different sauces like chic fil a sauce or the pink sauce made by that tiktoker. Maybe even the raising canes sauce
Not the beef party 😭😭😭
Love the videos! Just a question, what are you doing with the leftovers?
tiby wants some
Around 10:38 he said he'll send all those brisket to his family.
It improves bark as well as bite
Grandma brisket is a walking w
TH-cam video making genius
Easy to watch Max
The old lady carries the entire video😂
best part was hearing the meows😩
I'd love to see a smoker "meal prep" video, aka cheaper cuts to make multiple meals.
My personal go to is the family pack pork chop. I get a boneless pork loin and divide it into thirds. After an overnight dry brine, 175F for 6-8hrs. I trim the ends for pulled pork and vacuum seal the other 3 pieces. When I want a pork chop night, I pull out a piece and defrost it. I slice the loin into chops, and I sear and butter baste then for serving.
Great idea, thanks!
I use the tears of my enemies as a binder
My guess is mustard simply because I used to work somewhere that would use mustard for the rub on the brisket
As soon as you said “internal temp of 203” I knew they’d come out over done. Every Costco brisket I’ve smoked has finished really early, between 190 and 195. The first time I went to 203, and it came out like yours. I did some looking online, and a ton of people have had the same experience. Weird quirk of Costco prime briskets I guess 🤷🏼♂️
yea its also something i've noticed. the guys at goldees (texas monthly #1) also say they pull before 203. while it gets tender and rendered you def start getting that pot roast like feel. i also pull early and just give it a long rest and havent looked back. not sure if its franklin tryna scam everyone telling people to pull at 203 haha.
Mayo really makes sense if you think about it, it's mostly oil
Max rubbing in the mayo: *whispers* "oh yeah thats straangeee" 😏
He really used the brisket as a broom
I like how he hisses at his cat.