Myron Mixon Brisket Recipe

 

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.

Recipe Tips

1. Choosing the right brisket: Look for a well-marbled, prime-grade brisket with good fat content to ensure moist and flavorful results. Trim any excess fat before seasoning.
2. Season generously: Coat the brisket liberally with a flavorful dry rub or marinade, making sure to cover all sides. Allow the brisket to marinate for at least a few hours or overnight in the refrigerator to enhance the flavors.
3. Maintain consistent temperature: When smoking or slow-cooking the brisket, maintain a consistent temperature throughout the cooking process. Use a reliable thermometer to monitor the internal temperature of the meat and adjust the heat accordingly.
4. The low and slow method: For tender and succulent results, cook the brisket low and slow. This process helps the collagen in the connective tissues break down, resulting in a tender texture that melts in your mouth. Aim for a temperature around 225-250°F (107-121°C) and plan for a longer cooking time.
5. Baste and wrap: Basting the brisket occasionally with a flavorful liquid, such as a homemade barbecue sauce or beef broth, helps to keep it moist and adds extra layers of flavor. Consider wrapping the brisket in foil or butcher paper during the latter part of the cooking process to further enhance tenderness.
6. Rest before slicing: Once the brisket reaches the desired internal temperature, remove it from the heat and let it rest for about 30 minutes. During the resting period, the juices evenly distribute throughout the brisket, enhancing its juiciness and intensifying the overall flavor for a more delightful end result. For optimal tenderness, ensure to slice the brisket in the opposite direction of the muscle fibers, allowing for a more tender and enjoyable eating experience.
7. Save the drippings: Don’t forget to save the flavorful drippings from the brisket. Skim off the excess fat and use the drippings as a delicious au jus or as a base for a flavorful gravy to serve alongside the sliced brisket.

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.

Is Injecting Method 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.

What is the best wood for smoking Myron Mixon Brisket?

Common wood choices for smoking brisket include hickory, oak, mesquite, and pecan. These woods impart distinct flavors that complement the beefy taste of the brisket. Experiment with different combinations or choose your favorite wood to achieve the desired smoky profile in your Myron Mixon Brisket.

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