My Myron Mixon speed brisket

BayoustateBBQ · 02-10-2013, 07:46 PM

Well I did my first powercook myron mixon brisket. He says to hell spending 18 hours on a 14 lb brisket.

Injected it with the beef broth injection, set over night
Put the rub on and let set in the fridge for 4 hours
Meanwhile brought the smoker up to 350 degrees and got the smoke rolling
Maintained the 350 degree heat for 2.5 hours
wrapped and let cook an additional 1.5 hours until the temp at the point was 205*
Took it out wrapped it with a blanket for 1 hour, her recommends 4

Actually one of the most tender brisket's I've done compared to the 225 method

Offthehook · 02-10-2013, 07:51 PM

Looks like ill have a plate of that!

silverfinger · 02-10-2013, 07:53 PM

Looks great!!!

firefighter4634 · 02-10-2013, 07:54 PM

Nice job!!

Oldbob · 02-10-2013, 08:09 PM

Looks Great to Me !!

Gig'em99 · 02-10-2013, 08:09 PM

That's a fast cook! Glad it worked out for you! Nice smoke ring.

How much trimming did you do?

Vision · 02-10-2013, 08:22 PM

I've tried it but like the temps lower. Remember that method is for wagu's.

gaspipe1 · 02-10-2013, 10:29 PM

Nice job!

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jmoney7269 · 02-10-2013, 11:09 PM

Awesome cook, How was the smoke flavor? I love me some fast briskets for comp Cookin. The 4 hr rest really allows the brisket to soak alot of juice back up. Once you go Hott and fast, low and slow just don't cut it anymore.

BRBBQ · 02-11-2013, 01:19 AM

looks good

Tommyboy48 · 02-11-2013, 03:35 AM

Great job! I'd love to try that method, but I'm scared to! Lol

BigBellyBBQ · 02-11-2013, 03:56 AM

at a int temp of 205 at the point, no issue with cutting a comp slice? Any time I did hot n fast I had great flavor however texture issues and had to bring down int to 180 or so to get my slices to hold together..was this brisket aged? I use aged maybe thats the difference?

Captain Dave · 02-11-2013, 04:56 AM

Gona try it

Hcs · 02-11-2013, 06:04 AM

Looks awesome!

Swamp Donkeyz BBQ · 02-11-2013, 07:20 AM

Welcome to the Darkside! Looks awesome!

02-10-2013, 07:46 PM	#1
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	My Myron Mixon speed brisket Well I did my first powercook myron mixon brisket. He says to hell spending 18 hours on a 14 lb brisket. Injected it with the beef broth injection, set over night Put the rub on and let set in the fridge for 4 hours Meanwhile brought the smoker up to 350 degrees and got the smoke rolling Maintained the 350 degree heat for 2.5 hours wrapped and let cook an additional 1.5 hours until the temp at the point was 205* Took it out wrapped it with a blanket for 1 hour, her recommends 4 Actually one of the most tender brisket's I've done compared to the 225 method __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-10-2013, 07:51 PM	#2
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	Looks like ill have a plate of that! __________________ Taylor - WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, Char-broil infrared grill, lots of charcoal.

02-10-2013, 07:53 PM	#3
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Looks great!!! __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK PIRATE THERMAPEN Yes, It's FAST.

02-10-2013, 07:54 PM	#4
firefighter4634 Full Fledged Farker Join Date: 05-09-11 Location: Moville Iowa Downloads: 0 Uploads: 0	Nice job!! __________________ BWS Fatboy

02-10-2013, 08:09 PM	#5
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Looks Great to Me !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

02-10-2013, 08:09 PM	#6
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX Downloads: 0 Uploads: 0	That's a fast cook! Glad it worked out for you! Nice smoke ring. How much trimming did you do? __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box Baby Arm BBQ

02-10-2013, 08:22 PM	#7
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	I've tried it but like the temps lower. Remember that method is for wagu's. __________________ "It's all about the Hill Country brisket."

02-10-2013, 10:29 PM	#8
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ Downloads: 0 Uploads: 0	Nice job! Sent from my iPhone using Tapatalk

02-10-2013, 11:09 PM	#9
jmoney7269 is One Chatty Farker Join Date: 02-07-11 Location: brenham, texas Downloads: 0 Uploads: 0	Awesome cook, How was the smoke flavor? I love me some fast briskets for comp Cookin. The 4 hr rest really allows the brisket to soak alot of juice back up. Once you go Hott and fast, low and slow just don't cut it anymore. __________________ Those willing to sacrifice liberty for security should be entitled to neither! - Benjamin Franklin

02-11-2013, 01:19 AM	#10
BRBBQ is Blowin Smoke! Join Date: 06-05-08 Location: Council Bluffs, Iowa Downloads: 0 Uploads: 0	looks good __________________ Stumps Baby/UDS

02-11-2013, 03:35 AM	#11
Tommyboy48 Full Fledged Farker Join Date: 02-28-12 Location: Champaign, IL Downloads: 0 Uploads: 0	Great job! I'd love to try that method, but I'm scared to! Lol __________________ Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven

02-11-2013, 03:56 AM	#12
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	at a int temp of 205 at the point, no issue with cutting a comp slice? Any time I did hot n fast I had great flavor however texture issues and had to bring down int to 180 or so to get my slices to hold together..was this brisket aged? I use aged maybe thats the difference? __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

02-11-2013, 04:56 AM	#13
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	Gona try it __________________ Thanks for noticing

02-11-2013, 06:04 AM	#14
Hcs Knows what a fatty is. Join Date: 09-09-12 Location: GlenAllen va Downloads: 0 Uploads: 0	Looks awesome! __________________ Uds chargriller pro weber kettle chubby g2

02-11-2013, 07:20 AM	#15
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	Welcome to the Darkside! Looks awesome!