Which Condiment is the BEST Brisket Binder?

[@carliquiel]

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

[@stxrenegade]

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

[@ziggybender9125]

@@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.

[@benji5098]

@@stxrenegade Howd it go?

[@JohnDoe-fe6ol]

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

[@stxrenegade]

@@JohnDoe-fe6ol yes but ketchup also has an butt ton of sugar. And the bark came out okay.

[@thomashayhurst6547]

Max, I gotta say your editor has been stepping up their game! These edits are really good

[@merlinrey4439]

I agree but i would use less sound effects

[@412sportscards9]

I personally don’t like the sound effect edits, but the edit of the woman saying you’re paying for the fat is hilarious

[@NX_TRILXGY]

Agree

[@ramyhuda1045]

@@NX_TRILXGY h

[@Haitch34]

I agree

[@anotherfacelessname9270]

I love the lady who was helping max understand how to properly cook meats to make them edible

[@412sportscards9]

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

[@son8I7]

Agreed

[@Triarchcreative]

❤

[@already]

LOOOL!!!!!!

[@tempy2440]

For the relish I think the acidity might have contributed to that overcooked feeling

[@chessai2121]

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.

[@Flux11-q6q]

⁠@@chessai2121just wondering the lower the number the more acidic it is right?

[@Tas_Ydrokolios]

@@Flux11-q6q yes

[@gatorguy1449]

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.

[@carlosbaizangra]

You could try using all of them at once, like a Big Mac sauce brisket, would be EPIC !!!

[@RipRLeeErmey]

The Brisk Mac (or the Brisk Max?)

[@Wyatt-kj7ou]

Canes sauce might be good too

[@MightyMattTM]

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.

[@thespank993]

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

[@waterisgold]

That old lady at the Costco was literally gold af ✨️🥰😍

[@RRKohutek]

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.

[@poopsavage]

I love using worscestershire as a binder, enhances the beefy taste

[@JohannGambolputty22]

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.

[@IAmGalaxian-bi6co]

boutta send this to my vegan sister

[@elonmuskteslamotors3403]

good job 👍

[@yolojc6066]

6:45 I had a mini heart attack when he said hickory wood😱💀

[@HunterShawMusic]

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 🤷🏼‍♂️

[@MacklinLee]

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.

[@theblackparasite63]

I love your videos max, they’re always entertaining and funny. And you give lots of valuable pointers along the way. Love your work.

[@rosemarie1472]

Man, hearing tibby in the background was just a gift.❤️ Great video as always Max.😊

[@machinegunc1325]

Love the video, also love tibby meowing in the background

[@HK-wb7hu]

Not max yelling at Tibby 😂

[@ceapa117]

Keep up the good work!!

[@Imdonovanx]

you and your sister are the best duo ever, great video Max

[@MaxHackbarth]

Love how your videos are both educational and entertaining. Exactly what i love to watch for hours and hours every day.

[@TrackSlayers]

Y’all not gonna believe this or maybe you will but - Chick-Fil-A Sauce is incredible for brisket and ribs as a binder 😂

[@wrckls535]

Tibby is such a great kitty please show him a bit more!!

[@d4gamer453]

Great video! I’m curious why you didn’t use bbq sauce as a binder instead of ketchup

[@C4lshorts]

Me to

[@FloridianGuy12]

Tibby is adorable my friend, sometimes when I watch your videos I here Tibby in the back ground. It’s so sweet.

[@slvsfr]

My understanding of binders makes me wonder why seasoning before bindering? I'm glad there was an inline footnote.

[@AlejandroPDX]

That roast hiding in the background of the 4 pre cooked, condimented up briskets 👀 😂

[@meatsloth333]

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.

[@tdtommy196]

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!

[@DrunkedOwly]

Mayo really makes sense if you think about it, it's mostly oil

[@logannewman4532]

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.

[@adambarron4015]

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.

[@MaxtheMeatGuy]

Great idea, thanks!

[@dark_wyvern8880]

I know nothing about bbq but I feel like a masterchef everytime I watch this channel!

[@Daniel_Schmaniel]

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.

[@OLIVERs758]

Health related comment not binder related.. Your table might be too short, which is why your back hurt possibly. I do stained glass work and have to use a custom table height to prevent a ever so slight bend in my back while working long periods of time. Could be wrong but hope it helps.

[@September-xb9fb]

6:25 the cat yelling in the background😂😂

[@jasonl1184]

hey max instead of guessing briskets at the end i think itd be cool if youd just rank them by how much you like them

[@clockwerkdevil]

This video has me considering using franks red hot as a binder on my next brisket.

[@Camo_270]

I use Chick-Fil-A sauce a lot of times with Ribs, Chicken, and pork.

[@Galiciaandsons]

The more you know. The more places you’ll go. Love the content !!! 🔥 Always looking forward to the next. 🙂 Keep it up brother man ! 👍👏🙌🙏

[@taneyoferguson4834]

your videos are so talented the edits the time you put into one video its just wonderful

[@taneyoferguson4834]

max I also gotta say, your kitchen is very clean good job

[@daltonbarr8126]

Love these way better then the short form content!

[@skoalface3269]

One thing I did and liked was mix Franks RedHot and Mustard together as a binder.

[@stxrenegade]

I gotta try that sometime.

[@stxrenegade]

@@weirdyoutubechannels I love cookies

[@sueledohow]

Love ❤ this vid! Tibby is so cute! He looks so relax. Sriracha Hot Sauce on brisket for future vid, please! Sriracha, fave hot sauce.

[@NightmareKing0203]

bruh when he trolled us by saying he was gonna smoke it over hickory instead of applewood i was boutta cry.

[@albimazzone2347]

I really appreciate the fact that you were so honest

[@teejarr]

i love when my brisket in sauced in condiments

[@GroarkBoysBBQ]

This is pure insanity!!!! 😂

[@tenou213]

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..."

[@elfish2666]

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 👍

[@prodigypenn]

the point of a binder is to put it on first so the seasoning sticks to the meat better, you're not really supposed to rub the seasoning into the meat

[@dallaskline2286]

I’ve been wanting to cook more and dude these videos are inspiring! Keep it up!

[@suhasmalasani4751]

6:41 I was scared for a second

[@nafspark]

Doing an experiment to test how the condiments work as a binder, but seasons the briskets beforehand.

[@MaxtheMeatGuy]

And after

[@nafspark]

@@MaxtheMeatGuy I don't think I'd call that light dusting afterwards a proper seasoning. Would have been more interested to see all the seasoning go after the binder. When you use oil as a binder, do you season and then apply oil and then season some more? Or do you season all in one go after the oil?

[@scutifr]

@@nafsparkhow is that more interesting? This is supposed to be comparing the binders themselves so more seasoning would just get in the way

[@nafspark]

@@scutifr What's the function of a binder? To help seasoning adhere. So if the bulk of the seasoning is underneath the binder, you're not testing these condiments as binders but more as just random crap you're slathering all over the brisket for some reason. It's not a question of *more* seasoning. It's a question of where the seasoning is applied relative to the binder.

[@scutifr]

@@nafspark the function of this video is to compare the flavor of the binders. Not the seasoning. And if it’s not about how much seasoning, why did you get butthurt about it being a “light dusting”

[@chrisanders713]

I love how Tibby filled this video is!

[@Techbusted]

what I have tried so far... Soy sauce is the best for Beef, Mayonaise is best for chicken, Vinegar for Pork. They obviously would taste differently, but i think the examples did their best with binding on these kinds of proteins.

[@Hi-TechHillbilly]

Max look into something called W Sauce. It's a Worcester based sauce but much thicker. I was introduced to it by Meat Church. He uses it for prime rib and that's why I initially bought it. I then tried it on brisket. Unreal.

[@CatsAreAwesome146]

6:27 the meow in the background 😂 I want a Timmy

[@Snowy0428]

Absolutely killed it Max and Editor! Maybe a video for tibby soon? 😂

[@hawkhunter3256]

I know what you have to do next! Which mustard is the best as a binder for brisket. if shipping/mailing to the US wasn't so freaking expensive I would have suggested some German mustard, because we love mustard and have a HUGE variety.

[@matjesghg9075]

Guter deutscher Senf!!!

[@aristotlekaiser6974]

My guess is mustard simply because I used to work somewhere that would use mustard for the rub on the brisket

[@zstrode.8953]

I was so surprised about the relish 🤩 got to try it out!

[@LordHypnos4]

It improves bark as well as bite

[@ronaldnichols9945]

As a carnivore, I wouldn't use mayo made from seed oils. Avocado mayo is alright or make your own from beef tallow or rendered pork fat. Save the fat to cook by itself or add to steaks or other meat.

[@David-gy8io]

The editor did so will it is so funny. 😂😂 thank you and keep doing what you are doing.😍

[@ItzNotDanny]

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 ?

[@Taz86]

This should be considered a crime against beef

[@Coldzone]

Tibby whining in the background the whole time is so cute lmfao

[@adamsteinhardt6393]

Mayo being slathered over meat by a gloved hand has some silence of the lambs vibes

[@EdHadder]

I Love MaxTheMeatGuy Videos 💗

[@MacklinLee]

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.

[@firemanmike109]

Pickle juice is common as a brine not a binder. 2 different things

[@Nightout88]

i have a challenge for you max the MEATGUY. can you make the better hot dog then costco's for the same price that being "$1.50". costcos hotdogs are famous for being the best hodogs not only for there price but also their size and taste, and they come with a soda too.

[@elvergonzalez9010]

Molasses is the best binder. None of the binders in this video can outdo black strap molasses. The minerals in the molasses also help to break down the meat, therefore making it more tender. Also, molasses doesn't rob brisket of that true "Barbecue" flavor since it's a standard ingredient in BBQ sauce. Also, the color molasses provides is unmatched and well it's sweet. And keep in mind that this is my opinion. Don't knock it until you've tried it though. Oh and for a rub, that's personal preference. For smoke I always do hickory and mesquite since I live in TX.

[@Galiciaandsons]

You’re paying for the fat had me dead ahahaha lol 😂

[@AnimatioC]

Max, take a bowl, mix hotsauce blended onions, and mayo and use that as a steak binder, sounds wierd but its really good.

[@goblin6037]

Try sweet chilli sauce,not oil but sauce,it has a syrup like texture but more flowy

[@ajaymcclendon8574]

Mustard of course for binder of all meats.

[@ronsimpson143]

Maybe jalapeno relish? I would not use any ketchup with corn sweeteners. I have used teriyaki sauce (not the glaze) as an element of my binder before. I also found some great powdered mushroom base at an Asian market. This stuff adds great umami to meat. I use it in place of salt (it has salt in it).

[@Sleepyhead54]

Don't do bbq based on temp. Wrap when you're happy with the bark. Then pull the meat when it's probe tender. You'll get better results

[@scottartus4097]

Dude, great editing, funny vid. Now I’m hungry af

[@whilomforge3402]

If you’re cooking your brisket for that long, there is no need to trim all the fat from the point. It will render, and keep the meat even more tender.

[@kujojotaro4579]

4:56 THE JIZZKET

[@Apathetion]

the way max cut off the THICK HARD FAT was outstanding

[@ridgemannikko1045]

Hey! Just so you know, I got unsubscribed from your channel, never believed when people said it happens but it finally got me.

[@froliczreflex6001]

He does not fail to make my mouth water

[@testmo]

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.

[@creatormanualdarytendotmve4748]

Dry-Age brisket in seaman! And dry-age steak in potash! For next videos

[@parimalgandhi3847]

Max is always cooking up the best food

[@ziggybender9125]

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.

[@blvklotus7071]

no binder needed at all just straight out of the cryo the brisket is wet enough to hold the seasoning

[@superlizard7825]

Max you cutting the brisket sounds very good, you should make a vid of just asmr cutting brisket

[@Eveseptir]

Time to compare the tastes of different smoking woods! Apple, hickory, cherry, pecan, mesquite and don't forget sugar maple!!!

[@benbuchanan7592]

It's taken me a long time to think of the perfect response to your videos,,,, Apple wood low and slow is awesome,,, but please use our Midwest post oak. It's a meatear taste.

[@Grizzlox]

Thousand island (a mix of all of these condiments) might yield interesting results

[@Ryanwish]

You know its good when max upload long video.

[@ScottBrown-ph9nb]

u rly got me when u didnt say applewood at first... LMFAO

[@Keemy8]

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

[@ng-ht1vx]

Brisket trimmings make the best sausage on a beef.

[@Allen_a11]

He really used the brisket as a broom