Myron Mixon - BBQ Brisket Demonstration 5/11/19

[@samhays7052]

I'd just like to say a few things regarding this video. This video was not produced, edited, and most likely hasn't even been seen 2 months later to the day by Myron Mixon himself. Myron Mixon is a good friend of mine & did me a solid and flew from "South" Georgia to Oregon to hang out at my BBQ store just outside of Portland. This video was shot and posted by a person who arrived at the store to take in the event which was free to the public. The video poster here recorded what turned out to be a very good video that has allowed thousands of folks to pick up some great info and see and hear what they missed that day. The video was taped from the crowd and was not intended to win awards for production, quality, and most likely zero concern or thought over the ensuing critique or praise to follow. It was an impromptu video that was posted most likely with the only purpose being to share the info and experience of that day. To see these negative comments posted here is just a sign of times I suppose, yet still disappointing. I just want to thank the video poster for putting this up so those who want to could learn a few thoughts and tricks of the trade regarding Brisket from one of the very best Pit Masters in the world who did so to entertain the crowd as well as promote BBQ with zero compensation in return. Myron did a total of 3 demonstrations throughout the day. He signed everything imaginable that people brought that day, posed for every photo desired, talked to everyone one on one in addition to answering every question anyone threw at him, inside and outside of the store. I'd doubt that a single person who was there that day that didn't have a great experience. One group drove 9 hours to attend that day. As a bonus, the entire crowd sampled an unlimited amount of Snake River Farms Wagyu Brisket, Tri Tip, and Kurobuta Berkshire Pork products. Myron spent over 6 hours at the store that day. I delivered him to the airport that evening as he took the red-eye flight back home to Georgia arriving back in Atlanta at 6am, to then drive 2 more hours to be home for Mother's Day. The following week he and his team cooked at Memphis in May. Myron has a unique personality no doubt, and that's also part of the reason why he's one of the most celebrated BBQ cooks out there in addition to being a 4 time world champion. It's why he's on TV regularly and the rest of us are not. I'm certain that I'll also take some cheap shots here in posting this, and that's fine. I just wanted to post this to make it clear that this video was in no way set up to be a professional video, it was simply a view from the crowd from a man offering some BBQ & Brisket advice learned throughout the course of a lifetime mastering his craft, and shared to those who were here that day for free. I'm happy for those who enjoyed it. To those who want to critique and post the negative......man I hope it all gets better for you real soon. Most folks don't like something they move on to the next. There's a hundred of ways to cook great barbecue, these are just Myron Mixon's thoughts presented in an entertaining manner as he likes to do it. I think a few more folks should take a moment to lighten up a bit and not take everything so dang serious. I mean come on man......we're talking Barbecue! It's supposed to be fun in addition to being delicious. Sam Sam's NW BBQ Co.

[@BluesMachine999]

Sam Hays - Couldn’t have said it better myself, Sam. Thanks for backing me up on making this impromptu video. By the way, I received a very nice message on Twitter from Myron’s business partner Bill Wheeler of Jack’s Old South saying he loved the video!!!!

[@samhays7052]

@@BluesMachine999 --You are very welcome. You've given a ton of folks an opportunity to learn some great advice from Myron by posting this video, and it seems just a sign of the times that people want to run with the negative. I just wanted it to be said that neither you or I or Myron had any thought at all regarding making this video prior to you shooting/posting it. Ya, we could have had fancy lights, mirrors overhead, cameras from all angles and a posted script. That's not what this was at all. This was Myron shooting from the hip and spreading the love of BBQ to those in attendance in anything but an egotistical way that those in attendance surely felt. This event was for those in attendance and you simply took a great video to pass it on to others so they could also benefit. Bill Wheeler is a as nice of a guy as you would meet as well. He's a big part of Myron's cook team and he's a big part of the cook school at Myron's compound in Georgia. Bill took time to pass on much info to me at the Myron Mixon Smokers factory in Connecticut last year. He's a World Champion team member and does a wonderful job of spreading the BBQ knowledge to others. Hope you get a chance to meet him sometime too. A real positive upbeat guy who enjoys life, family and BBQ. Doesn't surprise me in the least that Bill would reach out to you to pass that on, that's his nature.

[@BluesMachine999]

Sam Hays - Bill posted the video on his Twitter page, then Myron re-Tweeted it on his Twitter page. That’s probably why I have over 130,000 views!

[@samhays7052]

@@BluesMachine999 I'd guess that has helped a bit! That's great as there is some great info here. I had a guy stop by the store yesterday who was talking about having had watched the video. He commented that even Myron could probably learn something from watching his own video of himself....Ha Ha!

[@midnightcry]

Well said--and it needed to be said!

[@kirkbyars243]

I wanted to learn how to smoke Brisket and stumbled onto this video. Man am I glad I did. After watching it I ordered Myron's rub and followed the video to the letter. I have now done 2 Briskets and both have given me rave reviews from friends and family. I have since picked up Myron's poultry rub and used it on a turkey with stellar results too. Myron is the true master and I am very pleased I found his videos. Thank You Myron.

[@taylorharristhompson]

“You done that? It work good? How many world championships you won?” I’m a fan. Thanks for this video!

[@Bling-it-on-grammie]

Thank you for this video. I just happened upon it. Thank you Sam for commenting too. We enjoy coming back to your store. Meeting Myron Mixon that day was one on my bucket list! What a memorable time my husband and I had! Oh man we were so excited I couldn’t talk. To listen to the master was the ultimate highlight. I’m so glad you were able to bring him to our area. And I was lucky enough to get an autographed cookbook of Myron’s!!!!! I didn’t know this had been videotaped but when I saw the siding I knew it was your shop! So nice to see this because the day was a blur to me I was on cloud nine! Thank you whomever made this!!!!

[@Alleypig]

Thank you for posting this video. I loved that it was casual and uncut. It was helpful and very entertaining!

[@lexwaldez]

I want to take a moment to thank you for posting this video again. My flat is wrapped up in moving blankets and my point is back on the smoker. It looks and smells amazing. When a brisket costs $100-150 it's nice to have confidence that it's going to turn out perfectly. That last two hours is difficult to wait for.

[@ronerikson2505]

Just used this to make my 2nd brisket ever. Definitely my best attempt so far. Thanks to Mr Mixon for taking the mystery out of cooking a brisket.

[@lexwaldez]

Thank you again for the great video! I made my first perfect brisket thanks to Myron Mixon and the advice here. I've seen other videos, "how to make brisket," but this one REALLY works well, it's easy to follow, and it doesn't take as long. I got my fire going early to get that nice clear smoke before throwing anything on. I made a simple injection with beef broth, worcestershire, and soy. I trimmed the brisket up and put on kosher sea salt and my rub. I smoked it fat side down on my homemade ugly drum smoker. Putting in the pan after two hours on smoke and sealing it up tight with foil REALLY did the trick. Cooking at 300 is SO much easier than slower and lower. I checked the temp with a probe after recommended time and it was perfect at 207. I did a 2.5 hour rest in an old moving blanket as suggested before dealing with the point. The brisket was tender and juices were dripping out of it. My wife is no fan of smoked anything but even SHE loved the burnt ends (never made those before). I think this is because the smoke isn't overpowering and the brisket has a lot of subtle flavors going on. Thanks very much! I'm confident I can make this again and again thanks to all the little tips here and there that I was apparently missing before. This was a little goal of mine and I'm making it again for the fall school picnic next month. I really can't thank Mr Mixon and the folks that put this up on KZbin enough. We had a great family gathering today and Mr Mixon made me look good. Thank you sir.

[@tracyturner8679]

I went to his class best thing I ever did. I learned more in two days from this man than I did in 10 years of school!!

[@billduggan1334]

Great video! I’ve watched Myron many, many times, and this is about the most personable I’ve ever seen him. None of the ‘rough’ treatment people complain about on TV. These were lucky people that day to learn from a master.

[@Bling-it-on-grammie]

This day was one on my bucket list! One of the most memorable days I have ever,ever had. Got the honor of meeting him at one of the best bbq shops in the area!!! Sams bbq. Near Portland Oregon. On of the top days in my life!!!!

[@pitbossross2542]

This is great content. Myron is the man when it comes to bbq. Thanks for sharing!

[@i3uilt]

Myron is hilarious! This is like a comedy show with championship level barbecue, how could you get any better?

[@MPDsQT1]

New to the BBQ and Smoke game. I see no negativity here, grateful for the poster and Mr. Mixon's time. I learned a lot, thank you

[@mopar4life458]

You never will its crazy how bbq will bring everyone together sing songs drink and eat like its supposed to be

[@richjustrich8043]

Down with the worlds most arrogant man. Don’t like him at all.

[@hiyella04]

I was not expecting to watch this whole video but it's so informative and enjoyable to watch! Great video!!

[@nfn7121]

WOW! What an amazing video. Raw and uncut. I felt like I had the whole experience everyone else had that was physically there. Too bad our media is not unedited like this. Love it and thanks for the knowledge and wisdom. Love you guys and God bless us all. I learned so much today.

[@bluesbred3]

I was there that day - well worth the drive across the state to see the man work his magic…

[@brad2157]

Thanks for sharing this awesome video!! I’ll definitely be supporting Myron by purchasing something from his website to give back for his great presentation.

[@T3erryC3ooper]

I think the "easy to dance to, I'd give it a 10" went over everyone's head. Great video!

[@thepartsrunner5758]

To Myron and Crew,..."Education is a good thing" ....the tradition needs to continue. Thank you sir.

[@jamesboyes8767]

thanks Myron .. I learned a lot ! .. my 1st brisket .. I gave new meaning to the term burnt ends !.. after this video.. I will try again .. much appreciated !!

[@southpawscientific4122]

Now that's a masterclass in BBQ, with so many specific technical tips.

[@alrobinette3475]

I did this exact process this weekend and it was the first brisket I ever cooked I was proud of. I have tried 4 prior times and they did not turn out well. This one was awesome!!! Thanks for the video.

[@aprildetar8779]

I’m tellin you......this class was spot on

[@lexwaldez]

Turns out perfect every single time. My wife doesn't really like smoked meat, but for some reason she makes an exception for burnt ends. =)

[@lexwaldez]

I really, really appreciate the content of this video. Thank you.

[@paulmyers9620]

I wanna say thank you, for making this video and posting it.

[@lexwaldez]

I'd have to echo Paul Myers. I think I can pull that off now. Thank you.

[@tremkoehvac6632]

Fantastic video and award winning information by a wonderful person. Thank you Sam's and thank you Myron !!

[@JessicaWilliams-ze4eo]

I love how you bbq and I love watching how you explain things Myron Mixon

[@RTD8481]

I would love to taste some of Myrons BBQ!!! He is the "Godfather" of BBQ Love his no nonsense approach Thats how you get it right!

[@mrface569]

Jeri Caroline M ever tasted Franklins?

[@jamorgens4864]

Great video. Very informative and gave me ideas for my next brisket. Currently I go 225 till 150 wrap in foil till 203. It takes over 11 hrs to cook. I like the idea of a shorter cook time.

[@VanishingFreedom]

Thanks Myron, Great for you to let this be recorded and shared. Been watching you for years on BBQ pitmasters and other shows. Appreciate the lesson!

[@gemsavage2321]

👏🏾👏🏾👏🏾Myron's the best! Glad I stumbled across the Pitmaster dropping Jewels. 🐐🥇🏆

[@tammyevanenko7824]

Love Myron, learned 75 percent of how I BBQ today because of him. Cheers from Canada y'all. 🍻

[@brucelewis3547]

Stumbled on this after I cooked my first brisket on a new Kamado Joe. I lOVE this guy Will try his method next time. all the haters, show YOUR world champion trophies.. or rings.. or neckties, or whatever they give the champs.

[@danieljoy7504]

Hey Bruce I've just stumbled across this video too, curious to know if you've cooked a brisket as described at 300 in the KJ? I've only done one in mine but closer to 225. I'd like to know your experience.

[@meatsloth333]

Myron doesn't usually work for free so this is huge for him to do a demo like this. I stopped at his restaurant in Virginia on my way to NC. Loved is ribs and brisket.

[@frankiesabrinarule580]

I just love Myron Mixon. I could watch him work all day. Beautiful done. *sabrina

[@MrMedevilMIke]

Thank you for sharing this video, the only other video of him doing a demo is from back in 2016. I noticed he has changed the way he does some things over time, one being cutting out the deckle. I also noticed his rub has changed from the time he wrote his cook books, I noticed that in this video he uses smoked salt and that's not in the books. There is one thing I do have to say, for all you haters that are ragging on Myron, first off he is giving you a free lesson that he normally charges $850.00 a class, two, I would like to see your world camp rings seeing he has four of them. If you watch the videos of the top pitmasters you will notice that at home they don't use wagyu beef, the use choice or prime and never select, I for one can taste the difference between the grades.

[@christinamyers8447]

I’m tellin you......this class was spot on

[@ebaykevin]

He said he was about to prep the burnt ends at the end of the video and then it was over. I would have loved to see how he prepped those burnt ends but overall great video. Thanks for sharing it.

[@BigMonstaJ]

Great video. Thanks for sharing

[@KyleKendall71]

Ive watched a thousand videos on brisket/bbq over the past 5 years. Now while I use a Traeger, not a stick burner, just the first 20 minutes of this video I wish I had seen before yesterday...my first attempt at brisket! It sucked and now I know at least a few reasons why! Cant wait to retry using Myron's techniques.

[@richjustrich8043]

I use a pellet smoker and love it. But I do add an an extra pellet tube for more smoke. I have not had 1 bad brisket. Pork butts come out perfect. And it seems everyone loves my ribs.

[@raytrout8272]

I really appreciate your insight and honest opinions priceless thank you!

[@danieljoy7504]

Man I felt like was there, but couldn't ask any questions! Thanks for posting.

[@dondiesel1100]

Love snake river

[@anakalamaui4673]

Thank you so much for this video. I learned a lot. I have lots to learn and been smoking 6 Years once maybe twice a Month sometime 3.. always learning again thank you.

[@ExTrumpet]

Incredible video with great tips! This Texan approves!!

[@ELVISRN1]

Followed this whole method and mine got very good.THANKS MYRON!!

[@victorwestfall7684]

Much respect to Myron,Keep up the great work 👍

[@willcool24]

Went to his restaurant in Miami. Me wifey kids. We loved it no problems there💯💯

[@brucefrazure8623]

I love how Myron explains why within the first 3 minutes that there's differentiating muscles in the point & flat! That's why I tell everyone to pre-cut!!! If you get 2 competition brisket winners & have them to a comparison of pre-cut & not your winning hand should be the pre-cut!!! If not you're doing something wrong & could be overconsuming by adjusting heat, cooktime, or seasoning!!!

[@bubbaj6929]

First watching the video……have zero idea why you’d pre cut. Unless that’s your trick for competition. Otherwise, separating can dry both. Happy to agree to disagree with ya…cook on.

[@jamesbond3753]

I plan to attend his next class! Excited!!

[@mr.h.8363]

My game has leveled up! Thanks!

[@jdawg4157]

Putting the brisket in a pan would allow for steam during the wrapped portion of the cook, which would cause you to lose the bark that you created during the smoking process. I'm no expert and I'm certainly not a world champion in the BBQ arena. I have, however, cooked a brisket both ways and I found that tightly wrapping the brisket in foil or pink butcher paper preserves the bark.

[@williamwright3689]

Myron mixon u r the best i dont care what anybody thinks u r the best!!!!

[@JoseGarcia-yq2ye]

I agree with you William, and when Myron talks about bbq I’m definitely listening to him. 4X World Champion for a reason!!

[@DroneWolfMedia]

Snake River is my go-to place for the best beef in the country! 👍

[@tomboyle7901]

We cook um fat cap up cause the heats on smoke rolling over the top of the meat .

[@altongehringer9858]

Thank you to the person that asked about spatchcock. I love cooking chicken that way. I go one step farther and remove the ribs and breast bone too.

[@cldavis33]

Great stuff Myron and all who helped post this video. People - There are always haters is this new online world of ours. None worse than the media we have today. Appreciate this lesson and experience. I haven't read the negative responses, and wish not to frankly. I want to smoke a brisket tonight to make some family happy tommorrw. I appreciate world class experience. I will learn what I can from those who have shared their knowledge and experience. My Brisket is cooking right now (after midnight!) for a family event in the morning - based on Myron's information here. Let's hope the family comes together tomorrow for a great Brisket. Thanks Myron, and the folks who also helped sponsor this great information.

[@Karak-Fak]

What’s the media have to do with cooking brisket? Save your conspiracy media garbage for other places. Here, I just want Brisket.

[@cldavis33]

@@Karak-Fak I want to highlight my thanks to Myron and the great positive and helpful information on cooking brisket. Keeping it positive.

[@garythorsell5061]

Great video and great information thanks

[@Kryptomatiic]

Good stuff man, thanks for posting!!

[@braddixon3338]

Dang, only a few miles from where I live, wish I would've know you were there as I would've come by. Great demo, thx for the info

[@ericjaspers8306]

Good Video. Picked up some great information to improve my back yard cooking. Thank you for sharing.

[@brianr797]

Valuable advice from the best great post Thank you

[@clarenceluckey9023]

I watch you all the time on BBQ Pitmaster and I want a smoker

[@Crankinstien]

Awesome vid! Thanks for the posting

[@tomb5709]

Why didnt anyone watching remove the big ass aluminum pan from in front of the brisket? Should have let Harry Soo run the video. I also have to wonder at $20 a pound how much got trimmed off that brisket? Not knocking Wagyu, but the only way I buy it is in steaks that will be eaten right away because it's great just off the grill, but disgusting the day after. Basically you're buying something that's 50 percent fat, great when hot off the grill, but like a lump of lard after it gets cold.

[@brettbrignac7591]

I agree on Japanese beef, and, or, Asian beef. The happy medium is the Angus, or the Texas Black Angus. I have eaten Wagyu beef and it is GREAT off the grill as long as the fat has not been frozen by any stretch. If so, the meat is worthless unless you add a vinaigrette to the meat that may help.........surely, It all depends what the animal was eating. Milk may help to rid the rancid flavor. However, I have found, through the experience of 'America's Taste Kitchen,' slowly heating meats in an oil bath helps and a slow defrost cycle in the microwave helps also!!!!

[@JasonAlexzander1q47]

Interesting....ty

[@BoysBarn]

First thanks for the video; 99% of the folks watching this knew this was not a pro video so not sure why you felt like you needed to respond to the 1%; Just my opinion here from a fellow brisket smoker from Texas: I like taking a select or lower choice and turning it into a delicacy of a brisket! Kind of like fly fishing or using a light light line when fishing--the challenge; Brisket is not steak so I never got the point of trying to make it into one; I would rather spend that $$$ on prime ribeyes than on an expensive cut of brisket--but I just like the challenge of turning the toughest part of the cow into a mouth-melter! LOL Thanks again-myron is indeed a character! Love watching him!

[@jeffforbess6802]

I guess it depends on what you consider bbq to be. To me, it’s about taking crap cuts and making it wonderful, with love, smoke and time. I’m not into the competition. He is very good at what he does.

[@craigscott7315]

Slow cooking poor cuts of meat is indeed how it got started. But now big time Texas bbq restaurants and competition guys are using prime and waygu briskets. And it is incredible.

[@Shouldntsee]

Three comments... maybe four. 1. I don’t inject in Texas 2. I don’t criticize how brisket is made in other regions, to each its own. 3. Sometimes you win by presence and presentation “Kenny Rogers” 4. I am Mexican.

[@duanehenicke6602]

Used to inject. When i stopped wrapping my brisket got to salty. Cut out the injection, have it dialed back in. Texas as well.

[@stevewalker412]

Send me a recipe for shredded beef tacos then.....

[@duanehenicke6602]

@@stevewalker412 That's interesting. You could be on to something. Always used ground meat for that. Season a brisket as you would ground meat and bbq it. Hmm. I will have to put that on my list.

[@Sid-np3hf]

This is the only time I’ve ever seen Mixon to be educational and not as a influencer!

[@JoseGarcia-yq2ye]

Myron will you come to Tacoma, Washington and do a class I’ll definitely be there!!

[@atxmanimal1913]

I'm from Texas and I smoked for one of the top 2 places in Austin and I can say that we NEVER smoked fat side up. I couldn't imagine doing so. also never belive someone that says Centex bbq is just salt and pepper. Maybe at a backyard BBQ, but never a high end place like Terry blacks or Franklin. Even though they say they do they really don't.

[@CoolJay77]

Just curious, what is the benefit of smoking a brisket fat cap down? Is it for presentation? I like fat cap up, so the fat stays nice and intact for serving. I have noticed that a Franklin brisket has more than just salt and pepper flavor on the bark..

[@tomboyle7901]

I can cook a brisket with the best of them. Always been fat side up. . We trim most the fat off the brisket. I have learned to keep the brisket over on the cool end of the smoker so I am cooking at a lower temp than whats coming in on the fire box . Myron is right burn ends off the point

[@BigChuck525]

You may be able to cook with the best backyard cooks but he is an a whole different league.

[@tomboyle7901]

@@BigChuck525 Chuck my family has owed a BBQ place for 64 years . I am 52 . I promise you. I was cooking Brisket when JR was In Diapers

[@BigChuck525]

@@tomboyle7901 What part of the country is this bbq joint in? I'm a truck driver and I'm always down for some good bbq.

[@Styno401]

So does he re season and smoke again for an 60-120 minutes AFTER the rest. to develop the bark? The timeline got a little lost there.

[@raywilliams6098]

did he say he cooks his brisket to 205 degrees then pan and wrap then cook it till it hits 300 degrees??

[@rickfrey8311]

Ray Williams no. Cook at 300 until it hits 205.

[@BigChuck525]

No

[@brandon9568]

Why he would put the container infront of the bisket during demonstration blows my mind

[@jkentsan]

I agree wholeheartedly!

[@w.patterson4413]

Because he's Myron F-in Mixon. Can't do wrong. Actually, what he says is good enough to do what you need to do. I don't agree with everything he does, but then I do mine Texas style. Not wrong, not right, just different.

[@LUCKYB.]

This Guy is the. BBQ. King.

[@westcentralpowerwash]

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

[@BluesMachine999]

jrawson47.files.wordpress.com/2017/10/myron-mixons-brisket.pdf

[@alrobinette3475]

Can you post links for the seasonings and injection products you used so we can order?

[@JoseGarcia-yq2ye]

I’d appreciate it to and would buy Myron’s dry Rubs and utensils that was used in this video.

[@TheRustyGarageandHomestead]

Awsome video thank you

[@meangene8437]

Questions, I did this, after the 2 hours had a nice bark, put it in the pan covered it 2 hours later I checked it and my bark was destroyed by the steam created in side the pan, which is why I use butcher paper usually, what did I do wrong. I usually cook low and slow but thought I'd try this, looks like he has a nice bark on his.

[@phillipb9977]

From what I’ve noticed it’s about the tightness of the aluminum wrap.. if it’s loose it will almost boil like a roast. Had to reply even 9 months later lol butcher paper is my preference also.. a pan leave too much space for steam to soften the bark. Have fun grilling hope I helped

[@R3troZone]

Okay Myron was wrong about one thing. He said using peanut oil you got to be careful because of people with allergies. Only in extremely rare types of allergies would the oil cause a reaction. Most food allergies are caused by a protein. Not a lipid. Soy proteins, peanut proteins, yes they can cause allergic relations. Not so much the oil. My son for instance. Soy can kill him. But foods with soybean oil in them don't affect him.

[@richjustrich8043]

Don’t listen to her. Don’t not give peanut oil to a person who can’t have peanuts. Don’t do it. There is protein in peanut oil

[@R3troZone]

@@richjustrich8043 I have done more research into food allergies in the last 15 years than most people have in their entire lives. I never said it was okay to give peanut oil to someone with a peanut allergy. I said it depends on what triggers the allergy. And no, there is no peanut protein in peanut oil. Lipids and proteins are two different things. But it is possible to still be allergic without the protein, it's just rare. I'm also not a her.

[@rayhill1855]

Competition BBQ and home BBQ are oil and water. Myron is a 4-time champion at cooking multiple briskets up to 10 at time for a contest and then taking taking 6 or 7 slices to be judged. Myron is the greatest competition champion ever bar anyone. Taking a store bought brisket (most of the time only 1 or 2 to choose from) and then think you will have the same brisket as a Snake river PRIME Wagyu brisket ..... Ludacris.

[@randomupdates4013]

New school is foil and butcher paper, but this pretty classic BBQ here

[@ayynooporfavor2976]

“do you ever separate” dude he just said he doesn’t ever do it if you were listening to the guy

[@markevans9027]

I meant Myron walking down the street in Gatlinburg Tennessee about 12 years ago

[@fannieallen6005]

Do you deer hunt? That fat saved would be good ground in with deer meat to use as sausage.

[@efrains54]

I don’t always BBQ, But when I do, I drink 🍺 2 x. 😂😂😂

[@lexwaldez]

That fat up or down Q&A was really helpful.

[@jaysantos536]

Texans always cook fat side up. that's all you need to know about "correct" brisket cooking. Mixon knows hogs, NOT cattle.

[@ezrsaidndone8399]

@@jaysantos536 depends on the smoker dumbass

[@pwalms65]

@@ezrsaidndone8399 Absolutely!

[@robbertcorsten]

Hmmmmm.... why soaking the cut meat before putting it in the pan and letting the people taste? Dry??? 🤔🤔🤔

[@MrMedevilMIke]

believe it or not, some people put sauce on brisket, He does this to keep it from drying out and getting gray, it also keeps it warm longer.

[@IHave14U2C]

This cooking method would be more appropriately described as smoke-braised beef brisket, not BBQ. Once you partially submerge a piece of meat in liquid inside of a sealed vessel and cook it slowly in that liquid you're braising. (same thing that happens when you wrap tightly in foil) But, if you're trying to produce a passable packer brisket in 5-6 hours it's about the only way to do it. However, the texture and flavor of the final product is nothing like true low-and-slow brisket smoked @ 225-250 start to finish. If you're smoking a packer and need to speed things up a bit, or if you're afraid of drying out the meat or burning the bark, wrapping in butcher paper for the last few hours is acceptable and even preferred by some. The use of butcher paper allows the meat to breathe and the liquid to run off to mostly avoid the braising phenomenon.

[@XXBILLABONG24XX]

If it cost twice as much, real question is, Does it taste twice as good?

[@alrobinette3475]

What wood are you smoking with using the hickory salt and seasoning? Would using hickory wood be to much or is there something else that can balance it out

[@BigChuck525]

I know he uses peach wood for pork.

[@mattb917]

This guy's AWESOME!

[@DanA-jp9gs]

Luv this guy

[@mcook6929]

At 11:44 the video jumped and his next words were something about he didn't remove something. Was it the rest of the fat or what?

[@owlsnestbbqshow5619]

It's a great video, Sam. Enjoyed it very much. I just got a MM 48 H2O cooker and it is great.

[@jhennessey7]

god bless this man.

[@snap403]

Thank you for posting.

[@barryccollyer2429]

Thanks for the video, a slightly related question: What type of black gloves do you use. They look thicker than the disposable type.

[@bubbasmith5142]

The man ! And he knows it 😊

[@marblemanda]

A true master, and a very good man