For those who are unaware, Myron Mixon is currently one of the most well-known barbecue pitmasters in the nation. He has received numerous awards for competitive barbecue and has served as a judge for the television competition series BBQ Pitmasters.
The online community loves Myron Mixon’s recipes, particularly his method for cooking brisket using “Power Cooking,” also known as “Hot and Fast Cooking” by some.
Injection Ingredients
- 1 liter of water
- Add 3 tbsp. of Minor’s Beef Base
- A third of a cup of Minor’s Au Jus Concentrate
Rub Ingredients
- 1/2 Cup Kosher Salt
- Black pepper, coarsely ground: 2 tablespoons
- Sugar, to taste: 1 teaspoon
- Powdered garlic, one teaspoon
- 1 teaspoon of dried onion granules
- Powdered Chipotle Pepper, Half a Teaspoon
- Chili Powder, Half a Teaspoon
Instructions
1. Preparing the Brisket
- To begin, trim the brisket so that most of the thick layer of fat between the point and flat side is removed, but you still want to leave a thin coating of fat on the point.
2. Marinading & Injecting the Brisket
- Following the preparation of the meat, you can now begin making the marinade mixture and injecting the brisket with it.
- Pick an injecting syringe and thoroughly combine all the marinade ingredients before injecting the concoction into the meat.
- In an aluminum baking pan, inject half of the marinade into 1-inch squares all over the beef. Turn the brisket fat side down and pour the leftover marinade over it.
- Finally, cover and refrigerate the marinated beef for 6–24 hours.
3. Seasoning using Dry Rub
- Apply the dry rub to the beef now, after marinating it for the night.
- Apply the brisket seasoning evenly over the surface of the meat after first pouring off any extra marinade that may have remained on the brisket.
- Make sure to evenly cover the entire area and avoid leaving any smudges.
4. Smoking the Brisket
- Preheat the smoker to 300°F.
- Then, smoke the beef for 2 1/2 hours in a clean aluminum baking pan.
- After 2 1/2 hours, remove the pan, cover it with aluminum foil, and return it to the smoker.
- Cover and cook for 1 1/2 hours or until the Point Side hits 205°F.
- Remove the aluminum foil-covered pan from the smoker and wrap it in a thick blanket when it hits the recommended temperature. After smoking, cover the pan with a heavy blanket.
- Rest the double-layer lidded pan at room temperature for 3-4 hours.
- After 3-4 hours, uncover the slice against the grain, and serve.
FAQs
What Temperature Does Myron Mixon Smoke Brisket?
Myron Mixon smokes brisket at 300°F for 2 1/2 hours, then covers it with aluminum foil and sets it back in the smoker for 1 1/2 hours.
The brisket is removed when the Point side reaches 205°F. He covers the pan again with a thick blanket and sets it for 3–4 hours.
Which Wood Does Myron Mixon Use for Brisket?
He previously mentioned using oak and hickory wood to cook briskets.
He always begins the fire with charcoal that has been soaked in lighter fluid to create a coal bed that will ignite his wood splits.
He also mentioned that any wood is a wonderful choice for brisket, but he finds that oak and hickory produce the best results.
Injecting Method is Important
He advises injecting the brisket with the grain of the flesh. The technique of injection has no impact on flavor or moisture. Due to the fact that injecting against the grain will leave streaks in the meat, it will only affect how the finished product looks.
Spritz Impacts the Meat Color
After one hour of smoking, Myron sprays the pork with beef broth and brown sugar every 15 minutes.
When cooked at high temperatures and spritzed constantly, the sugar caramelizes, creating a nice bark without burning or becoming bitter.
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Myron Mixon Brisket Recipe
Ingredients
Injection Ingredients
- 1 liter of water
- Add 3 tbsp. of Minor's Beef base
- A third of a cup of Minor's Au Jus Concentrate
Rub Ingredients
- 1/2 Cup Kosher Salt
- Black pepper, coarsely ground: 2 tablespoons
- Sugar (to taste 1 teaspoon)
- Powdered garlic, one teaspoon
- 1 teaspoon of dried onion granules
- Powdered Chipotle Pepper, Half a Teaspoon
- Chili Powder, Half a Teaspoon
Instructions
Preparing the Brisket
- To begin, trim the brisket so that most of the thick layer of fat between the point and flat side is removed, but you still want to leave a thin coating of fat on the point.
Marinading & Injecting the Brisket
- Following the preparation of the meat, you can now begin making the marinade mixture and injecting the brisket with it.
- Pick an injecting syringe and thoroughly combine all the marinade ingredients before injecting the concoction into the meat.
- In an aluminum baking pan, inject half of the marinade into 1-inch squares all over the beef. Turn the brisket fat side down and pour the leftover marinade over it.
- Finally, cover and refrigerate the marinated beef for 6–24 hours.
Seasoning using Dry Rub
- Apply the dry rub to the beef now, after marinating it for the night.
- Apply the brisket seasoning evenly over the surface of the meat after first pouring off any extra marinade that may have remained on the brisket.
- Make sure to evenly cover the entire area and avoid leaving any smudges.
Smoking the Brisket
- Preheat the smoker to 300°F.
- Then, smoke the beef for 2 1/2 hours in a clean aluminum baking pan.
- After 2 1/2 hours, remove the pan, cover it with aluminum foil, and return it to the smoker.
- Cover and cook for 1 1/2 hours or until the Point Side hits 205°F.
- Remove the aluminum foil-covered pan from the smoker and wrap it in a thick blanket when it hits the recommended temperature. After smoking, cover the pan with a heavy blanket.
- Rest the double-layer lidded pan at room temperature for 3-4 hours.
- After 3-4 hours, uncover the slice against the grain, and serve.
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