teachercd

My opinion, if your skin ain’t crispy after smoking them then you ain’t smoking them right!

My smoker only goes up tp 275

@BigRedBuster Lately I've been putting mayonnaise on steaks.

If any of you just gagged and are ready to come after me with pitchforks and torches, I understand.

What I do is smoke the steaks in my kamado at around 250F until their internal temperature is around 105-110F, then pull them off, put a big cast iron skillet in the kamado, and crank it up until its temperature is over 500F. Then the steaks get a light coat of mayo and go on the skillet to sear, about 20-30 seconds on each side twice (ie about 1.5 to 2 minutes total).

So why the mayo? Consider its main ingredients: oil and eggs. Oil you'd be using for searing on a cast iron skillet anyway, while eggs lotsa protein for Maillard reactions with the meat to give you a more flavorful crust when you sear it. Works well, I find!

As for putting mustard, mayo, or oil on briskets, ribs, or butts? Completely unnecessary, I think. The moisture of the meat itself is plenty for getting a thick coat of rub to stick.