Yes, There's a Camp Brisket at Texas A&M

[FlourBluffHorn]

Someone brought it up with the brisket, but I usually cover mine in a layer of real mayo. Then season. Get my cast iron skillet really really hot with a quite a bit of butter in it and then "fry" it for about 2 minutes on each side and then lower the heat. I've found that that first sear does a good job of keeping the moisture in. The mayo creates a little bit of a "crust" if you will.

Take that steak swimming!...LOL! Be backstroking in that butter and mayo, gotta be some yanke3e steak cooks on here...won't be no meat taste

 

[DHHorn]

There is nothing wrong with cooking a steak a little slower. Sometimes I like to cook it for a while off the coals and then sear at the end to give it a char, and you can still cook it to medium. To me this gives it a chance for the edge fat to melt away. I don't like the big hunks of fat that isn't cooked all the way. I actually prefer a sirloin over ribeye.

 

[Son of Wasatch]

Take that steak swimming!...LOL! Be backstroking in that butter and mayo, gotta be some yanke3e steak cooks on here...won't be no meat taste

You do realize that some of the best steak restaurants reside in places like New York.

As for my brisket the idea of using mayo came from a guy named Rudy Aue. From a barbecue restaurant out in Lano Springs called Rudy’s country store and barbecue

So if you think Lano Springs is Yankee then you are in desperate need of a map.

 

[FlourBluffHorn]

 

[HornsRuleU]

I'm surprised the Ags don't call it Texas A&M barbecue, or sɐxǝʇ barbecue.