Interesting I’ve never heard of using mayo as a binder
theereeljw_777
Mayo? Why?
Slunk_Trucks
You know fat as a binder will just… melt off… right?
glorythrives
I don’t think 99% of you know what a binder is
bennett7634
The egg in the mayo seems like an interesting idea. I’m not sure why everyone hates the thought of it.
Revolutionary_Pilot7
I use mayo on my chicken and it’s awesome
Rsb666x
Looks good. We all do it a little different and I’m always up for trying something new. There’s lots of ways to make succulent pork.
WellerSpecialReserve
I would not want to be smoking meat in the south today…it’s like oven out there today.
Urc0mp
Well there is a unique looking cook. I would be interested in seeing one of those butts not having mayo for comparison. I’ve never done it so I’m not going to redditour you for not doing things by the rule of reddit law, I’ve just never seent it.
Crosstrek732
Looms good. Which smoker is that?
Electronic-Floor6845
Outside of the rancor over binder, I would never go through the trouble of doing pork butt for people in my office.
somestrangerfromkc
Wait till you try cooking on a smoker! You won’t believe how much better that is than your electric oven. Glad you are enjoying the journey. For your next step, I recommend skipping the pellet ovens and going directly to charcoal or wood fire. Can’t beat a WSM.
rreiddit
Never thought of using mayo! Pretty sure high heat just turns mayo into oil so….don’t understand the hate. It’s a popular method for grilled cheese (using mayo instead of butter on the bread), steaks grilled with a mayo marinade is a thing, and Alabama white sauce chicken (mayo based)…I mean, come on!
Def gonna research this a bit. Seems like a great idea!
AstronautLivid5723
I personally love your use of Mayo.
It would definitely help keep moisture on the surface as a fat emulsion, and the proteins would help with maillard development.
Only concern would be creating a barrier to smoke penetration, like the fat cap preventing smoke ring creation, but that could be offset by allowing the fat itself in the Mayo to capture much of the flavors.
Don’t let the other gatekeepers keep you down from doing your thing because it’s not the commonly accepted technique.
Caboose_98
Y’all hiring?
LordofThaTrap
Shit where do you work? I think my first day is tomorrow
Cameron--
Smoked my first butt on the Weber searwood last week. Didn’t have mustard so I went for the Mayo. Turned out really well with good bark too. To the Mayo-naysayers, give it a try!
18 Comments
They look great! Did you use lard for the binder?
Interesting I’ve never heard of using mayo as a binder
Mayo? Why?
You know fat as a binder will just… melt off… right?
I don’t think 99% of you know what a binder is
The egg in the mayo seems like an interesting idea. I’m not sure why everyone hates the thought of it.
I use mayo on my chicken and it’s awesome
Looks good. We all do it a little different and I’m always up for trying something new. There’s lots of ways to make succulent pork.
I would not want to be smoking meat in the south today…it’s like oven out there today.
Well there is a unique looking cook. I would be interested in seeing one of those butts not having mayo for comparison. I’ve never done it so I’m not going to redditour you for not doing things by the rule of reddit law, I’ve just never seent it.
Looms good. Which smoker is that?
Outside of the rancor over binder, I would never go through the trouble of doing pork butt for people in my office.
Wait till you try cooking on a smoker! You won’t believe how much better that is than your electric oven. Glad you are enjoying the journey.
For your next step, I recommend skipping the pellet ovens and going directly to charcoal or wood fire. Can’t beat a WSM.
Never thought of using mayo! Pretty sure high heat just turns mayo into oil so….don’t understand the hate. It’s a popular method for grilled cheese (using mayo instead of butter on the bread), steaks grilled with a mayo marinade is a thing, and Alabama white sauce chicken (mayo based)…I mean, come on!
Def gonna research this a bit. Seems like a great idea!
I personally love your use of Mayo.
It would definitely help keep moisture on the surface as a fat emulsion, and the proteins would help with maillard development.
Only concern would be creating a barrier to smoke penetration, like the fat cap preventing smoke ring creation, but that could be offset by allowing the fat itself in the Mayo to capture much of the flavors.
Don’t let the other gatekeepers keep you down from doing your thing because it’s not the commonly accepted technique.
Y’all hiring?
Shit where do you work? I think my first day is tomorrow
Smoked my first butt on the Weber searwood last week. Didn’t have mustard so I went for the Mayo. Turned out really well with good bark too. To the Mayo-naysayers, give it a try!