This is def the most bizarre and labor intensive way I've ever seen a brisket smoked.

@270eman

6 ай бұрын

I agree. Very odd.

@johnjohnson-5830

6 ай бұрын

Was thinking the same thing. I'll stick with the Central Texas-style methods, low 'n slow on my offset stick burner using SPG. The final product looks a LOT better than what he just ended up with. (He did sell a lot of "Myron Mixon" product though during that cook.) LOL!

@mattro4902

6 ай бұрын

@@johnjohnson-5830 haha same here. The old proven method works well and isn't near as complicated!

@r.w.199

5 ай бұрын

Hes doing it for this show.. ive seen him im competition, he absolutely crushes.. this is not his normal method at all

@kevinmach730

5 ай бұрын

He's making burnt ends here, not just brisket. If you focus on just the actual brisket cook, it wasn't really complicated at all. He trimmed it, seasoned it, injected it, and wrapped it. The only one of these steps I typically don't perform on a brisket is injection, though I have thought about it. The burnt ends and sauce aspect, getting the perfect size cuts to make it pretty- that's competition BBQ stuff that is optional for us backyard BBQ cooks.

Wait a minute… I watched a bbq contest with this guy in it on tv days ago and now I’m getting this recommended to me? You can’t tell me our phones aren’t listening to us.

@BabyDiego10599

8 ай бұрын

If you have a iPhone you can turn that off

@Speedy_Germany

8 ай бұрын

Your Television uses the Same Internet 🤣

@brianmiller1098

8 ай бұрын

Talk to a friend while near your phone about buying a car watch your stream.

@g3everex

8 ай бұрын

Your telling me. Same here.

@g3everex

8 ай бұрын

@@BabyDiego10599I did. It didn’t stop it all the way but nowhere like it was.

When it comes to pork, Myron is the man. When its beef, I defer to someone from Texas such as Aaron Franklin.

I’ve won 8 first place prizes with brisket. Fat does hold seasoning, it also stores it. I’m from south Louisiana, we are known for our food.

This is a real gentleman. I meet him in Cape Girardeau MO at an event and he very kind.

Would love to see more bbq competition on tv series. I have watched BBQ pitmasters so many times i can word for word it! Love this guy! Keep cooking!

@Tomcat1957

7 ай бұрын

I took notes too

@madrizz01

7 ай бұрын

same here. i can fall asleep to that series. i wish they would bring that one back.

I live in Texas using an offset smoker with oak wood. Thanks for sharing, can't wait to try this method. Myron truly is the king of BBQ.

lol!!! My wife cooks a damn god brisket without removing any fat. She puts her seasonings on the fat and it comes out perfect everytime!

Mitz, thank you for wishing Terry and I Merry Christmas. We had ham potatoes and baked beans. Nice P.J.s. We didn't exchange presents. We were glad to be able to be together. Here is to 2024.

This proves there is more than one way to smoke brisket. Start to finish, definitely not Texas-style, but probably tasty. Deckle fat is removed because it does not render, leaving no means of the smoke and seasoning to penetrate. Cooked correctly, moisture loss should be of no concern with Texas-style cook. Since in Texas, they are not injected, removal of this hard fat is critical to smoke penetration and bark buildup on the entire surface without having to trim at service.

@JerryLee..

7 ай бұрын

Yeah, I was looking for the smoke ring 😅.

@keiths.1423

7 ай бұрын

It has been proven by nutritional scientists that smoke ring has nothing to do with tastes. Study up.

@smitty7592

7 ай бұрын

⁠​⁠​⁠​⁠@@keiths.1423 Clearly you failed to notice I stated smoke penetration, not smoke ring. It has proven by KZread you can’t read.

@JerryLee..

7 ай бұрын

. . . but a good, strong smoke ring is sexy and it's the look that many people have come to expect from barbecued meats.

@George-co2os

7 ай бұрын

Lipstick on a pig. Bad barbecue is still bad barbecue, even with a smoke ring.@@JerryLee..

I see that detail is everything Great job Thanks

I never seen brisket done like this

I really enjoyed this class I learned things I didn't know. You've create a Cooking Monster😂

I. Remember my. First meal. Way back in 89 that. Mr. Mixon. Cooked. Omg. I had hesrd it was. Good and it. Was.

This is actually an advertisement for Mixon BBQ products. What id love to see is Franklin vs Mixon.

@keiths.1423

7 ай бұрын

Yeah: Texas style smoked brisket vs. over-injected, under smoked and over-sauced oven-baked (covered in a pan is oven baking) meat.

@ht1001

6 ай бұрын

@@keiths.1423I was thinking the same thing. Pellet grill, in a covered pan, with the meat hacked to hell, might as well use a chainsaw. Then delicately painted with sauce. 😂 The only thing BBQ about this is he did it outside, otherwise he could have just done this in the oven Racheal Ray style.

Thanks Myron!

I've cooked hundreds of briskets. Seasoning sticks to the fat 100% of the time.

@NextLevelLuxury1

Ай бұрын

😂

@silviacooney9321

27 күн бұрын

Yes it does-always!

When I get the courage to smoke a brisket... I'm definitely injecting mine in the pan that I'm smoking the brisket in. Lol. My wife wants me to attend one of your BBQ classes in the near future.

That is one awesome looking brisket 👍

@staffordduecker665

Ай бұрын

If you say so...

Nice, Myron.

There’s Always something to learn from you Myron. Great video!

Good Stuff!!! I'm going to try this on starting Friday with the injection and vacuum sealing of the brisket. I can't wait to do this.

Great, now I'm starving

Myron makes it simple. He explains every step and then repeats, any key words or instructions. A good teacher, and a great pitmaster!

Mr. Mixon. Omg tha. Bestesttt. Ever. For. Real

One tip I used to make brisket was i seasoned it 30 minutes before cooking it. I first set it out for 20 minutes to come to room temp. I then trimmed the silver skin and excess fat. Then I injected the meat just like this gentleman. Then I seasoned it, let it sweat a little, so I didn't need to use a binder. I then lit my coals and when the grill came to temp, put the meat on. After that waited for the stall temp, wrapped it in butcher paper, and then let it get to 205. I then stuck the wrapped brisket in an oven at 180 degrees for an hour, and then unwrapped it, sliced it and enjoyed a great brisket. There are literally hundreds of video's on how to do brisket and they are all pretty good.

@michaelstup4355

Ай бұрын

No way your brisket came to room temp in 20 min. It would take way longer and risk bacteria growth.

Always good to get tips from The Professor! Thanks Myron

@bullard73

Ай бұрын

The professor is tuffy stone

I've done them every way he has suggested. Do it to a T. Even a Walmart piece of stuff will be awesome 😎👍

Cheers....clean up crew!

Thank the good Lord ~ the king is on youtube ~ I've been watching/cooking along with BBQ PM since 2012. A wealth of info & talent. Destination America stopped airing/streaming it, throwing my Friday-Saturday binge watch/bbq time out the window. Thanks for all you do & good to see you again Myron ~ Always 👍

I’ve cooked it the exact way you teach and always perfect. Appreciate your teaching

I used your method and took a 3rd. Thank you.

This is winner recipe! I’ve used Myron’s recipe every time I cook brisket, and it’s always GREAT!!!! Thank you Myron!!

@stevenibanez1657

3 ай бұрын

With it being such a short cook for a brisket, how much smoke flavor do you get?

I drove 70 Mi to buy 2 bottles of his barbecue sauce, I drink one on the way home lol. It was well worth the trip, one of the best things I ever tasted. Thanks Myron

Wow, Champ, that was very educational on a brisket cook

@staffordduecker665

Ай бұрын

Yep, educational on how not to smoke a brisket...

@stevepereira8898

Ай бұрын

@@staffordduecker665 definitely not common as others, but for a short cook may have to give it a shot

That’s a different style for sure!!

I have a 30" barrel grill i smoke my neats on it with wood chips

I like to smoke meat for a couple of hours. Seems that’s as much as the smoke will penetrate. Wrap it and finish in the oven. Saves pellets, or if your baby sitting, a.k.a. stick smoking. Of course I have not won, one competition. But my time is worth more than watching temps on a bbq.

You finally got on KZread been watching you for ten years pitmaster,love to watch you ...

Love your style of cooking, I've learn a lot from watching you! What's the name of your restaurant I Hoboken NJ? I live close to it, and would like to visit it one dsy@

Myron is a good pitmaster. My cousin Stump McDowell built me my first cooker..love it.

@staffordduecker665

Ай бұрын

No he's not...

@gsmoneygsmoney1479

Ай бұрын

Totally Agree. The Milli vanilli of BBQ Failed restaurants failed smokers. I had one of the H2O. Smokers. Complete Trash. I am in the market for a new pellet grill. I thought about it. But just cannot. He fooled me once

I attended one of his cooking classes and he does a great job showing his techniques and is a very down to earth person. His class is great.

@whipporwill2303

7 ай бұрын

Down to earth... 😂😂😂

Thank you, Myron! Injection = Plump and tender.

I can't wait to try this one out!! Keep on keeping on Mr. Mixon!!👌

@BaQBoneBBQ

8 ай бұрын

Nah this ain’t it😩 I’m sticking to my Texas style Brisket

Glad to see you making videos again. Keep them coming

Myron looks great thanks,,,,My only thought would be if you came out with some disposable rubber or latex things to put over your rub bottles so they don’t get all nasty I use spare gloves but something made for a bottle would be better

This way is probably more flavorful because of the injection and extra sauces that’s not needed but I’d prefer a nice smoke flavor on my briskets.

I just did about 6 1/2 hour cook. I've got it resting in the oven now. The cooler I usually use is dirty.

Interesting. This is quite different than most of the brisket recipes I’ve seen. I picked up a few tips I’ll try the next time I cook a brisket on my big green egg.

@tlc2011jlc

4 ай бұрын

Did you ever get around to the green egg brisket cook?

@LawrenceKersten

Ай бұрын

@@tlc2011jlc Yes, many times. Each time I try something a little different.

@tlc2011jlc

Ай бұрын

How long was the brisket on the egg? Fat side down at 250- 275?

Well done Mr Mixon! O can’t believe how easy it is when you show exactly how to get it done.👍✌️👏

Great idea injection, but i used McCormick Au Jus gravy mix now I realize I didn't dilute 2:1 water/Au Jus. Not sure if thsts correct AuJus mix to start and if not diluting with water was the problem but my meat came out salty, is there a no salt AuJus ? All the rubs have salt as well so I'm not sure if that contributes since its on the surface. 1St Brisket.

Well, woke up way late, but I had an American Wagyu brisket I wanted to cook, so here I am. I sure hope I don’t screw up an expensive piece of meat. Wish me luck 😂

At least this guy knows what 5.5 inches looks like

Some really nice tips. Thankyou.

Excellent video, Thank You

Looks a bit more involved than i'd like. Also the charcoal method presented looks like it would get a lot of bad unburned charcoal chemical flavors on the meat. I always make sure that the charcoals are all mostly white before any meat touches the cooking grate.

@user-vo5kv9qi6k

28 күн бұрын

I don't do Carcinogens Charcoal

Awesome video and thanks for sharing!!! Myron the G.o.a.t. Greatest of all time. Winningest man in BBQ

Mr. Mixon, Thank you for sharing. :)!!

What are the rubs that he uses fthe brands? Hot sauce Hot sauce with vanilla and What honey or does it matter?

Thank u once again lord of Q for another amazing lesson. Ur the best bbq teacher ive had along with my good friend bill wheeler

damn that looks delicious. always enjoyed watching you on tv, now i cant wait to go back and watch your videos on youtube. thanks for a great recipe.

@goofsaddggkle7351

6 ай бұрын

That looks delicious to you? Looks like shit.

Who is the Rachael he’s talking to? Thanks Myron, I’ll be trying this next week.

How you doing Myron, where can I get one of those knives of yours from, to carve a brisket?

I am making a brisket soon, and cannot get his injection liquid in time. What would be a similar substitute I could go get? Maybe he said it I just missed it!

this is what all of us bbq comp guys do.

@SafeEffective-ls2pl

5 ай бұрын

I've never seen any Texas BBQ brisket done like that.

@ScottysBackYardBBQ

5 ай бұрын

@@SafeEffective-ls2pl he isn't from texas

@SafeEffective-ls2pl

3 ай бұрын

@ScottysBackYardBBQ Has anyone ever had a successful BBQ restaurant cooking brisket like that?

I never cook a brislet looks good.

Why does the title say 6hrs when the timeline from start to finish is 8hrs: The initial cook for 2 hours, wrap for another 2 to get to 205, rest for another 2 and the point was another 2. That's 8 hours in total start to finish.

He’s no Aaron Franklin

@ericjett8097

2 ай бұрын

He doesn't need to be why would we want every BBQ cook to do the same damn thing

When you retire it's time to "start" getting into cooking brisket for me.

I miss your BBQ shows.

What are you using to sauce the bottom and top ?

how do you know if you have shard knife?

Is that fat just waist or can you use it as far as rendering or broth ?

Can you tell me about your cook on a propane grill?

Thanks for being a great teacher.

Well this is different..In a good way! I prefer the "Hot & Fast" method myself as well

I love the injector you are using. Do you sell them?

@MyronMixonBBQPitmaster

8 ай бұрын

Yes - at myronmixon.com

Way different than a Texas Style, looks delicious, thx Myron for an alternative approach, that doesn't take 2 days!

@wfodavid

8 ай бұрын

There is a reason Texas restaurant style brisket takes 2 days.

@wardad5628

7 ай бұрын

this brisket looks terrible @@wfodavid

@davidbonner3367

7 ай бұрын

@@wardad5628 I thought so too

@Thechubbypig918

5 ай бұрын

Looks like a boiled piece of meat and there’s no bark. With no bark there’s no burnt end. And he murdered that brisket trying to trim it.

@SafeEffective-ls2pl

3 ай бұрын

@wfodavid More like 12-14 hours. You can put it in the oven with liquid smoke and Kraft BBQ sauce if speed is what you want.

I remember you sitting outside a gas station in the mid 90s slinging que. I was from albany

Do you ever keep the fat to make tallow then add it back to the brisket?

Pass... I'll keep doing the way I learned from Kreuz Market.

Where can I get the injector you used? I bought one similar to yours from How to BBQ right, but it only worked once.

@MyronMixonBBQPitmaster

8 ай бұрын

myronmixon.com/products/trigger-injector

Great tips and thanks for sharing your winning advice!

Mr. Mixon, is there a trick to making a Choice Brisket with less marbling more tender and juicy? Sometimes Choice is all that’s available on shorter notice where I live. Thank You.

@shpoogle7967

8 ай бұрын

I think earlier on in this video he gave a tip saying injections will improve a choice grade brisket greatly with tenderness. I think it was a mix of Ajou and water.

@snapperboat25

6 ай бұрын

A jus

@michaelstup4355

Ай бұрын

Inject with wagyu tallow. That’s what I do.

Too many people here thinking brisket is meant to be prime rib. This might be a tasty enough piece of meat, I guess, but there is very little about this preparation that even remotely resembles genuine barbecue. This is a recipe for a bored 1980s housewife who is trying to make something "different" for the family. I'd happily try it, and probably moderately enjoy it, but man, genuine barbecue brisket is meant to be a life changing experience. This looks like the stuff you slip to the family dog under the table when no one's looking.

Where can I find a knife like the one the King of BB-Que is using.

When you gonna open a restaurant in Pinehurst or Byromville?

Myron, you daman.

Happy to See this Video . I Love Brisket . Your Coke Chicken is also Legendary . Hope to See more soon . Stay Healthy , Wish you the Best 👍

Not enough people know what an education is waiting for them on You Tube. I’ll do my part to spread the word!

Where can I purchase the beef au jus?

How do i get one of your separator's?

What cook temp? 300??

Did you say that seasoning does not stick to fat?

He is the GOAT 👍🏿💯

Wow I'm a huge fan Mr Mixon I watch all your bar b que shows

I saw a brisket about that size grated prime in my local store. It was $126.

@ksjonak217

5 ай бұрын

Sam's club always has reasonable prices on their Prime brisket. At times it is the same price as the damn Choice full packers. Never pass it up. 😊

Badass presentation. Mr Myron needs protected at all cost.

@jamesstewart1794

7 ай бұрын

Nice internet cliche 😂😂

What was the temperature of the pit ?

@SSSSongbird

7 ай бұрын

300° F

Interesting........think I will stick to how we do it in Texas.... I need an actual bark on my brisket.