Duke's as a binder?

YukonRon · June 11

Hope this link comes through.

I read this article about binders for seasonings on a brisket. I wanted to share here in the forum to spark the insight of the sage elders of the brisket masters.

Currently I use 100% avocado oil as my binder, however I may try this on my next SRF Black.

For the record, she never mentioned Duke's, so that faux pas does not add confidence in the story told in this article. Just say'n.

I dunno, What say you?

https://www.msn.com/en-us/foodanddrink/cookingschool/the-slept-on-binder-ingredient-for-unbeatable-brisket/ar-BB1o1rV9?ocid=entnewsntp&pc=U531&cvid=61c37328e8284a2b9397fd0fb8eb22c2&ei=5

fishlessman · June 11

YukonRon said:

Hope this link comes through.

I read this article about binders for seasonings on a brisket. I wanted to share here in the forum to spark the insight of the sage elders of the brisket masters.

Currently I use 100% avocado oil as my binder, however I may try this on my next SRF Black.

For the record, she never mentioned Duke's, so that faux pas does not add confidence in the story told in this article. Just say'n.

I dunno, What say you?

https://www.msn.com/en-us/foodanddrink/cookingschool/the-slept-on-binder-ingredient-for-unbeatable-brisket/ar-BB1o1rV9?ocid=entnewsntp&pc=U531&cvid=61c37328e8284a2b9397fd0fb8eb22c2&ei=5

ive used a pound of white sugar for a few hours before wiping it off and then a rub, so why not

it used to be a thing 20 or so years ago........im not so sure about this mayo thing but dieting women are not so happy about seeing a brisket sitting in a pound of sugar..........probably get mad like a texan seeing it or beans in a chili

lkapigian · June 11

I am it the salt 24 hours ahead camp, add remaining rub before smoking ( 1-1.25% salt ) it is nice and tacky and excellent salt penetration

lousubcap · June 11

@YukonRon - just use your oil on one side and mayo on the other-lengthwise. I use mustard and pickle juice as a binder but whatever works.

DoubleEgger · June 11

No binder here.

fishlessman · June 11

i get a kick outa some of these old forum posts SUGAR BRISKET. works well on cheap flats and steps up the smoke ring game

https://eggheadforum.com/discussion/556117/sugar-on-the-brisket-before-the-cook

Botch · June 11

I've tried it on chicken and decided it wasn't worth the mess; never tried it on beef.

EGGjlmh · June 18

Go for it, ruin your brisket!

poster · June 19

Mayo is 80% oil, so why not, it may work very well.

WoodworkerBED · June 19

I have used mayo on turkeys as a binder and pleased with the results.

Ike · June 19

I've used it really lean meats to add oils (think wrapping with bacon). It seems to help, but no drawbacks at all.

YukonRon · June 19

EGGjlmh said:

Go for it, ruin your brisket!

Well, with such blind faith and encouragement, I chose to do so.

Those that know me in this forum, also know I tend to research the non conventional approach to cooking on the BGE.

Perhaps to EGGjlmh’s dismay, he may also think my method in making a peach butt is heresy, as well.

Whatevs.

The brisket was black grade SRF, smoked with pecan, using dukes mayo, and my own blend for the rub I developed specifically for brisket.

Imagine my surprise that in doing so, using Dukes in place of avocado oil (my go to), actually turned out a pretty tasty result. I let it sit in a yeti wrapped in butcher paper, covered in towels for almost 4 hours.

No leftovers, the children decimated the brisket.

It did not suck. I will try again.

Legume · June 19

I would blend the method you read with Fishless's sugar embalming and just use miracle whip.

fishlessman · June 19

Legume said:

I would blend the method you read with Fishless's sugar embalming and just use miracle whip.

i can get away with alot up here as nobody cooks brisket at 12 bucks a pound for select. mustard works well as too. dont make the mistake of coating with mustard first then adding a rub......put the mustard in a big bowl, add as much rub as possible and mix, then gloop it on with your hands. that was big 20 years ago on this forum for low and slows as well.....to gloop

JohnInCarolina · June 19

fishlessman said:

Legume said:

I would blend the method you read with Fishless's sugar embalming and just use miracle whip.

i can get away with alot up here as nobody cooks brisket at 12 bucks a pound for select. mustard works well as too. dont make the mistake of coating with mustard first then adding a rub......put the mustard in a big bowl, add as much rub as possible and mix, then gloop it on with your hands. that was big 20 years ago on this forum for low and slows as well.....to gloop

Are you recommending people pre-mix then gloop, or are you saying that’s what people here were recommending 20 years ago? I really can’t tell based on what you wrote.

fishlessman · June 19

JohnInCarolina said:

fishlessman said:

Legume said:

I would blend the method you read with Fishless's sugar embalming and just use miracle whip.

i can get away with alot up here as nobody cooks brisket at 12 bucks a pound for select. mustard works well as too. dont make the mistake of coating with mustard first then adding a rub......put the mustard in a big bowl, add as much rub as possible and mix, then gloop it on with your hands. that was big 20 years ago on this forum for low and slows as well.....to gloop

Are you recommending people pre-mix then gloop, or are you saying that’s what people here were recommending 20 years ago? I really can’t tell based on what you wrote.

premix a gloop, then gloop it. there was some strange advice by the "bge experts" back then......one of the favorites was pre cooking a hot dog, cooling it a bit and coating with mustard and a heavy rub, then finish cooking it, i think it was called a firecracker, would probably be in the greeneggers recipe section if the site was still up. charwoody i think, turned primo

shtgunal3 · June 19

Looks like the brisket turned out pretty dang good!

bubbajack · June 20

I definitely believe the rest is crucial. Hard to go wrong with Dukes. Awesome looking brisket!

lousubcap · June 20

However you get there is all that matters. I woulda gone side by side on the brisket with the mayo/oil but " No guts, no glory." Great outcome right there. Way to just get after it. Sweet $$ shots.

YukonRon · June 21

lousubcap said:

However you get there is all that matters. I woulda gone side by side on the brisket with the mayo/oil but " No guts, no glory." Great outcome right there. Way to just get after it. Sweet $$ shots.

You taught me long ago the cow controls the cook. Understanding that, and develop a flavorful supplemental bark, will more often than not turn out a pretty decent brisket, if not....darn good chili. Thank you for the kind words, I refer to your teachings on each cook.

YukonRon · June 21

bubbajack said:

I definitely believe the rest is crucial. Hard to go wrong with Dukes. Awesome looking brisket!

Great to see your words, hoping all is well mt friend.

Concur, I time it so that I can leave and allow it to rest. It was so tender and flavorful, actually pulled at 192F after the toothpick test.

YukonRon · June 21

shtgunal3 said:

Looks like the brisket turned out pretty dang good!

Hoping all is well. great to see your response.

It did, and I am glad I tried something a bit different. I may try it again using the recommendation from @fishlessman.

YukonRon · June 21

fishlessman said:

JohnInCarolina said:

fishlessman said:

Legume said:

I would blend the method you read with Fishless's sugar embalming and just use miracle whip.

i can get away with alot up here as nobody cooks brisket at 12 bucks a pound for select. mustard works well as too. dont make the mistake of coating with mustard first then adding a rub......put the mustard in a big bowl, add as much rub as possible and mix, then gloop it on with your hands. that was big 20 years ago on this forum for low and slows as well.....to gloop

Are you recommending people pre-mix then gloop, or are you saying that’s what people here were recommending 20 years ago? I really can’t tell based on what you wrote.

premix a gloop, then gloop it. there was some strange advice by the "bge experts" back then......one of the favorites was pre cooking a hot dog, cooling it a bit and coating with mustard and a heavy rub, then finish cooking it, i think it was called a firecracker, would probably be in the greeneggers recipe section if the site was still up. charwoody i think, turned primo

Hoping all is well, great to see your input.

Thank you for sharing a process, I have not even thought of, to try on the next one.

YukonRon · June 21

Legume said:

I would blend the method you read with Fishless's sugar embalming and just use miracle whip.

My man! I may do so. See what happens. Enough wine will easily cure the issue.

We'll see what happens.

logchief · June 22

YukonRon said:

EGGjlmh said:

Go for it, ruin your brisket!

Well, with such blind faith and encouragement, I chose to do so.

Those that know me in this forum, also know I tend to research the non conventional approach to cooking on the BGE.

Perhaps to EGGjlmh’s dismay, he may also think my method in making a peach butt is heresy, as well.

Whatevs.

The brisket was black grade SRF, smoked with pecan, using dukes mayo, and my own blend for the rub I developed specifically for brisket.

Imagine my surprise that in doing so, using Dukes in place of avocado oil (my go to), actually turned out a pretty tasty result. I let it sit in a yeti wrapped in butcher paper, covered in towels for almost 4 hours.

No leftovers, the children decimated the brisket.

It did not suck. I will try again.

I'd say that was a WIN

YukonRon · June 22

So I did a thing:

Heavy Duty Dukes Mayo.

Living the dream, one aisle at a time, at Restaurant Depot.

JohnInCarolina · June 22

YukonRon said:

So I did a thing:Heavy Duty Dukes Mayo.

Living the dream, one aisle at a time, at Restaurant Depot.

Wooderson · June 22

I've done the same with a strip loin roast. Turned out delicious

SmokingPiney · June 22

I've used it on chicken. It works great.

Duke's as a binder?

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