Myron Mixon Brisket Recipe
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.
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.