My Myron Mixon speed brisket - Page 2

SmokinJohn · 02-11-2013, 07:37 AM

Daaaaaaayyyyyyyyum! Nice brisket!

BayoustateBBQ · 02-11-2013, 07:41 AM

Thanks everyone. It was just a typical store bought packaged 14 pound brisket. It did have a lot of hard fat on it which I cut off leaving about 1/4 of fat. it had some decent marbling in it but certainly not even close to wagu. Smoke flavor was perfect.I used a combo of pecan and applewood. As far as texture you could pick up a piece with tongs and it wouldn't break in half but you could take a bite out without resistance. Perfect moisture content. Probably one of the best pieces i've done

Bucknbacon · 02-11-2013, 11:18 AM

That looks delicious!

tyotrain · 02-11-2013, 11:22 AM

Great cook. Nice job

Have fun and happy smoking
BBQ UP

sweetheatbbq · 02-11-2013, 02:42 PM

What did you cook it on? I wanna try it on my UDS, scared cooking it at 350 without a water pan...

BayoustateBBQ · 02-11-2013, 05:05 PM

used an offset smoker with a water pan. Keep in mind I did this per Myron:

Beef injection and marinade-1 qt water, 3 tbsp Bullion powder ( I couldn't find it so I crushed up 9 Bullion cubes which equals 3 tbsp), 1 15 oz can strong beef broth ( I just used reg beef broth). Bring to a boil in pot stirring frequiently until disolved then let cool.

Place brisket in large alum pan fat side up. Inject brisket every 1" square all over brisket until you have used 1/2 the injection. Flip brisket over and pour remaining marinade over meat. Cover and refrig atleast 6 hours or overnight.

Get your smoker to 350*
remove brisket from pan discard marinade and add your rub. Put back in pan and put in smoker. I used a small meat rack inside my pan to keep the meat off the bottom to allow air circulation.

Cook 2.5 hours

remove from smoker,cover with foil and cook additional 1.5 hours until brisket point is 205*

remove from smoker and cover pan with thick blanket 3-4 hours and lest rest. (I ran out of time and just let it rest 1 hour)

You can use the remaining juices in the pan as an aujus sauce to pour over your brisket.

Using this method was the best brisket I have ever done.In competition you can probably get by with your injection since you prob can't marinade it that long.

PS: I also used my new wood chunk smoking contraption:
http://www.bbq-brethren.com/forum/sh...d.php?t=153464

RevZiLLa · 02-12-2013, 12:32 AM

That recipe doesn't allow for enough beer time

BayoustateBBQ · 02-12-2013, 09:26 AM

Maybe that's why it turned out so good rofl

Big M1ke · 02-12-2013, 10:15 AM

That's fast. Looks awesome.

neuyawk · 02-12-2013, 12:30 PM

That's some top grade smoke ring there!

Tonybel · 02-13-2013, 10:52 PM

That's looks good... That's fast

Cloudsmoker · 02-13-2013, 11:11 PM

Quote:

Originally Posted by RevZiLLa

That recipe doesn't allow for enough beer time

Which may be why Myron sticks to Crown Royal

LoneStarMojo · 02-14-2013, 12:36 AM

Look like some outstanding results! I LnS'd for many many years. SO much wasted time. HnF is the only way I do brisket anymore. Thanks for sharing!

Dockman · 02-14-2013, 11:04 AM

Quote:

Originally Posted by BayoustateBBQ

used an offset smoker with a water pan. Keep in mind I did this per Myron:

Beef injection and marinade-1 qt water, 3 tbsp Bullion powder ( I couldn't find it so I crushed up 9 Bullion cubes which equals 3 tbsp), 1 15 oz can strong beef broth ( I just used reg beef broth). Bring to a boil in pot stirring frequiently until disolved then let cool.

Place brisket in large alum pan fat side up. Inject brisket every 1" square all over brisket until you have used 1/2 the injection. Flip brisket over and pour remaining marinade over meat. Cover and refrig atleast 6 hours or overnight.

Get your smoker to 350*
remove brisket from pan discard marinade and add your rub. Put back in pan and put in smoker. I used a small meat rack inside my pan to keep the meat off the bottom to allow air circulation.

Cook 2.5 hours

remove from smoker,cover with foil and cook additional 1.5 hours until brisket point is 205*

remove from smoker and cover pan with thick blanket 3-4 hours and lest rest. (I ran out of time and just let it rest 1 hour)

You can use the remaining juices in the pan as an aujus sauce to pour over your brisket.

Using this method was the best brisket I have ever done.In competition you can probably get by with your injection since you prob can't marinade it that long.

PS: I also used my new wood chunk smoking contraption:
http://www.bbq-brethren.com/forum/sh...d.php?t=153464

Best brisket I ever done (which is not many) was done Myron's way.

02-11-2013, 07:37 AM	#16
SmokinJohn Full Fledged Farker Join Date: 10-15-12 Location: Anaheim, CA Downloads: 0 Uploads: 0	Daaaaaaayyyyyyyyum! Nice brisket! __________________ Dbl Bbl Smoker, UDS, ECB, Char-Broil "groker", Char-Broil Gasser - Certified Moink Baller

02-11-2013, 07:41 AM	#17
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	Thanks everyone. It was just a typical store bought packaged 14 pound brisket. It did have a lot of hard fat on it which I cut off leaving about 1/4 of fat. it had some decent marbling in it but certainly not even close to wagu. Smoke flavor was perfect.I used a combo of pecan and applewood. As far as texture you could pick up a piece with tongs and it wouldn't break in half but you could take a bite out without resistance. Perfect moisture content. Probably one of the best pieces i've done __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-11-2013, 11:18 AM	#18
Bucknbacon On the road to being a farker Join Date: 01-31-12 Location: Livermore CA Downloads: 0 Uploads: 0	That looks delicious! __________________ Char-Griller Akorn, UDS, Pitmaster IQ110, Maverick ET732

02-11-2013, 11:22 AM	#19
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY Downloads: 1 Uploads: 0	Great cook. Nice job Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru

02-11-2013, 02:42 PM	#20
sweetheatbbq Knows what a fatty is. Join Date: 05-21-12 Location: St. Louis MO Downloads: 0 Uploads: 0	What did you cook it on? I wanna try it on my UDS, scared cooking it at 350 without a water pan... __________________ 2 UDS Cheech & Chong

02-11-2013, 05:05 PM	#21
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	used an offset smoker with a water pan. Keep in mind I did this per Myron: Beef injection and marinade-1 qt water, 3 tbsp Bullion powder ( I couldn't find it so I crushed up 9 Bullion cubes which equals 3 tbsp), 1 15 oz can strong beef broth ( I just used reg beef broth). Bring to a boil in pot stirring frequiently until disolved then let cool. Place brisket in large alum pan fat side up. Inject brisket every 1" square all over brisket until you have used 1/2 the injection. Flip brisket over and pour remaining marinade over meat. Cover and refrig atleast 6 hours or overnight. Get your smoker to 350* remove brisket from pan discard marinade and add your rub. Put back in pan and put in smoker. I used a small meat rack inside my pan to keep the meat off the bottom to allow air circulation. Cook 2.5 hours remove from smoker,cover with foil and cook additional 1.5 hours until brisket point is 205* remove from smoker and cover pan with thick blanket 3-4 hours and lest rest. (I ran out of time and just let it rest 1 hour) You can use the remaining juices in the pan as an aujus sauce to pour over your brisket. Using this method was the best brisket I have ever done.In competition you can probably get by with your injection since you prob can't marinade it that long. PS: I also used my new wood chunk smoking contraption: http://www.bbq-brethren.com/forum/sh...d.php?t=153464 __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-12-2013, 12:32 AM	#22
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	That recipe doesn't allow for enough beer time __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker

02-12-2013, 09:26 AM	#23
BayoustateBBQ On the road to being a farker Join Date: 01-25-13 Location: Loseianna (LA) Downloads: 0 Uploads: 0	Maybe that's why it turned out so good rofl __________________ "Real men like their Pork Pulled" How to smoke a 14 lb tender brisket in 4 hours!

02-12-2013, 10:15 AM	#24
Big M1ke Full Fledged Farker Join Date: 02-05-13 Location: Philadelphia PA Downloads: 0 Uploads: 0	That's fast. Looks awesome. __________________ 22.5 OTG "when i read about the evils of drinking, i gave up reading"

02-12-2013, 12:30 PM	#25
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	That's some top grade smoke ring there! __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

02-13-2013, 10:52 PM	#26
Tonybel Full Fledged Farker Join Date: 02-29-12 Location: Southern California Downloads: 0 Uploads: 0	That's looks good... That's fast __________________ WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , Smokey Joe

02-14-2013, 12:36 AM	#28
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO Downloads: 0 Uploads: 0	Look like some outstanding results! I LnS'd for many many years. SO much wasted time. HnF is the only way I do brisket anymore. Thanks for sharing! __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects.