I Covered Briskets in Relish, Ketchup, Mayo and Mustard 

I can already hear the pit-masters yelling at me. “How dare you cover a brisket in ketchup?!” To be honest, they are pretty justified.
In most cases, the purpose of a binder is to “bind” the seasoning to meat - the goal isn’t to add flavor. That’s why mustard and oil are fairly interchangeable. The real flavor comes from the seasoning and the thick crunchy bark that is built over many hours of smoke.
However… The issue is that many of us at home aren’t able to achieve this type of bark. Most at-home smokers (especially pellet/electric smokers) do not generate enough smoke or airflow to achieve a bark that even comes close to what you’ll find at a top Texas BBQ restaurant. For that reason, I’ve been interested in discovering different binders that can give us extra flavor and color.
Takeaway #1: Mustard and mayo looked and tasted virtually identical. This was really surprising, but shows that most of the flavor from binders is cooked out.
Takeaway #2: Ketchup was shockingly my favorite (both visually and by taste). Though subtle, it had an extra dimension of flavor. More than anything, I think this shows that briskets cooked on a pellet grill just need more flavor. This doesn’t necessarily mean I recommend cooking all your briskets this way, the acidity definitely distracted from the smoke & seasoning flavors… but it did so in a way I personally liked.
If you give it a shot, let me know what you think!
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