Which Condiment is the BEST Brisket Binder?

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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FILMED BY
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#brisket #smokedfood #bbq #bbqbrisket #bbqmeat #learningtocook

[@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!!!!!!

[@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

[@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.

[@anotherfacelessname9270]

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

[@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.

[@tdsk774]

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

[@Tas_Ydrokolios]

@@tdsk774 yes

[@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.

[@ceapa117]

Keep up the good work!!

[@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

[@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.

[@dallaskline2286]

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

[@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.

[@rosemarie1472]

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

[@daltonbarr8126]

Love these way better then the short form content!

[@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.

[@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

[@wrckls535]

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

[@Imdonovanx]

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

[@machinegunc1325]

Love the video, also love tibby meowing in the background

[@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

[@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.

[@nicholasking4568]

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 🙏💯

[@Ryanwish]

You know its good when max upload long video.

[@mel6023]

Love ur videos max always make my day

[@scarboroughfair1020]

the video quality is really good bro

[@poopsavage]

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

[@bartman9112]

Well done max keep it up

[@waterisgold]

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

[@albimazzone2347]

I really appreciate the fact that you were so honest

[@zstrode.8953]

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

[@MaxHackbarth]

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

[@ItsNotDanny]

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 ?

[@d4gamer453]

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

[@C4lshorts]

Me to

[@GroarkBoysBBQ]

This is pure insanity!!!! 😂

[@BlueDragon9000]

Awesome video man 😎

[@Snowy0428]

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

[@scottartus4097]

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

[@David-gy8io]

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

[@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.

[@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.

[@johan8008]

Love the videos! Just a question, what are you doing with the leftovers?

[@bettertelevision968]

tiby wants some

[@Blue_Rodri]

Around 10:38 he said he'll send all those brisket to his family.

[@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.

[@garver50]

Damn that looks good🤘🏻

[@dark_wyvern8880]

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

[@superlizard7825]

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

[@AlejandroPDX]

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

[@slvsfr]

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

[@robbiecrist1620]

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?!?!

[@chrisanders713]

I love how Tibby filled this video is!

[@clockwerkdevil]

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

[@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 👍

[@yolojc6066]

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

[@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!

[@fazokas]

Love your videos max. Love the photography look and cinematic Greetings from Brazil Question: How many people did u call to eat all of this delicious meat?

[@MaxtheMeatGuy]

Thanks so much! I brought this back to all my friends and family for the holidays 😃

[@froliczreflex6001]

He does not fail to make my mouth water

[@teejarr]

i love when my brisket in sauced in condiments

[@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.

[@user-xm7dz8hi2e]

Good luck, God willing, and success, my friend

[@thiccphrog5997]

Grandma brisket is a walking w

[@plurpleplopper27]

Max, you’ve done it again!

[@N3xuus1012]

Max really is the king of barbecue

[@HK-wb7hu]

Not max yelling at Tibby 😂

[@gavinskinner6834]

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

[@MrMaca18]

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 🤔

[@NatureLoversPresents]

Your videos always leave me hungry, I love you and hate you at the same time ❤

[@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.

[@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!

[@BryanVillacorta]

Really interesting video!

[@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 😂

[@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

[@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

[@LAYNESTALEYISAGOD]

Love to see a BBQ Sauce binder some time

[@CatsAreAwesome146]

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

[@jackdaniels8022]

All looks worth trying, I have done the mustard. Question with the relish was it sweet relish or dill relish.

[@bryangilbert6301]

I’ve had great tasting results using Dijon mustard as the minder you should try it.

[@Sky_Kiwi_]

Your cat is so cute! I love his orange furr

[@21memeboiyeet64]

Honestly I'm curious what if you used a5 wagu talo or dry aged it and it would also be cool to see what happens when you do both

[@calvinthompson888]

Guga has done this! Look it up!

[@firemanmike109]

When buying tallow your paying for the name a5 tallow. Your not gonna taste much difference between select, choice, upper 2/3rds, prime, or wagyu tallow. Ots just fat. Dry age is cool but but great with brisket.

[@UnitedPlusID]

Max i wanna see u cook beef rendang with dry age brisket.

[@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.

[@Grizzlox]

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

[@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

[@Shydiggs21]

I feel like this is the guy I used to be in a guild with in vanilla wow wil always talking about grilling ribs, he'd be posting in the food section of he discord.

[@LordHypnos4]

It improves bark as well as bite

[@Hood1eSZN]

Here we have the mustard as you can see some of that relish fell down 😂😂😂

[@isopropyltoxicity]

You got me with that hickory wood there max, I was about to blow up my nearest hospital like the joker

[@F1Trades]

This always makes me hungry.

[@TheInhabitantbeing]

Max try cooking with mesquite wood!!

[@reallifeandgamingchannel9196]

Keep it going

[@jairirus832]

Ly max

[@brycesiemens7842]

Loved the video Max, as usual I was left appalled by the juicy ness of the meat!! Amazing 🤩

[@joe_ferreira]

I used Sriracha for turkey. It was great.

[@AnimatioC]

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

[@ScottBrown-ph9nb]

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

[@ezrabrook3993]

Kool taste test 👍🏻

[@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).

[@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.

[@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?

[@briankeegan5852]

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

[@nafspark]

@@briankeegan5852 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.

[@briankeegan5852]

@@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”

[@JB-ig5pk]

KZbin video making genius Easy to watch Max

[@sirjhonson8218]

I use Italian Dressing and Fiesta brand Fajita Seasoning .

[@icemanfan5]

It would be awesome to see tasting reactions from the Guga crew for this one haha

[@THOMAS_VANN]

I mean guga did do condiment steaks

[@Metal_Auditor]

Ninja did a similar test for ribs on his channel.

[@aristotlekaiser6974]

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