A sleep-on binder key to the best brisket ever

The main course at many outdoor cookouts is brisket. A well-prepared beef dish has a flavorful crust that adds a subtle crunch, and the meat is moist and tender. All those legendary brisket ingredients, however, don’t just happen; For example, brisket requires specific cooking techniques to achieve the desired texture. Tenderness requires lower cooking temperatures and longer cooking time for brisket, a muscle cut from the cow’s front breast, because it contains more muscle and fat. To prevent the cut from remaining tough, portions of fat and tissue are broken down by lower temperatures and longer cooking times.

Getting that distinctive crust on the outside of the meat starts before you even start grilling, although cooking technique plays a role in the crust equation. The moisture in the meat and the extra ingredients combine to create this delicious layer, with a crispy exterior and a ton of extra flavor.

However, the binder is an additional essential component that holds everything together. And while this tip may be controversial, slathering your grilled beef brisket with mayonnaise is the ideal method for binding and creating a wonderful brisket crust.

Read more: The Unexpected Meat You Need To Avoid Grilling At All Costs

Why Your Brisket Needs A Mayo Binder

Wait until the mayo case is ready to get too excited about the spices. To keep all the dry spices on the meat, a binder is applied; In other words, it’s the glue that holds everything together. If you give your brisket a dry rub—a mixture of dry herbs, spices, and other spices—you’ll find that the seasoning becomes less sticky as the meat cooks.

Opening your smoker and finding that all the brisket flavor has evaporated is a frustrating experience, especially considering how long it takes to smoke brisket. A binder acts as a binding agent to allow the dry spices to hold onto the meat and allow it to brown and form a crust as the meat cooks.

Even if you’re adamantly opposed to mayonnaise as a condiment (I can hear you screaming, “Keep it off my sandwich”), it’s a great but often overlooked option for dressing brisket. Only a thin coating should be applied to the meat; Once it’s cooked, the mayo flavor will fade completely and be replaced by a smooth, zesty richness. Mayo works well as a binding agent to keep the meat moist because it retains the moisture in the brisket’s natural layer and also adds a little moisture of its own to make the brisket even more tender.

If You Don’t Have Mayo, Here’s What Else You Can Try

When looking for a binder with perfect moisture points and a moderate, usually neutral flavor, mayonnaise is an excellent choice. However, if you are short on mayonnaise or just like it too much, you can use an alternative binder. Although mustard is a popular binder because it complements the flavors of most spices used in rubs, you can also use canola or olive oil if you want a binder with its own flavor. In a pinch, you can also use water, although it won’t be as sticky as a thicker alternative.

If the mild taste of mayonnaise doesn’t appeal to you, you can always combine it with a stronger binder, such as mustard, vinegar, or spicy sauce. This way, even if the other binder tastes great, you’ll get the smooth, tangy, moisture-locking and spice-adhering benefits of mayo. Although mayo and barbecue pork don’t seem to mix well together, you’ll never be able to eat brisket the same way once you try it and taste the resulting crust.

READ | A smoky trick to brisket perfection in your oven

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