Indulge in tender, smoky perfection with this renowned recipe from barbecue champion Myron Mixon, featuring succulent brisket with a mouthwatering bark and a burst of flavors that will leave you craving more.
Course Dinner
Cuisine American
Prep Time 7 hourshours
Cook Time 4 hourshours
Total Time 11 hourshours
Calories 269kcal
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.