Myron Mixon's Championship Brisket Recipe | 18LB Snake River Farms Wagyu Brisket

[@raycox1971]

NEXT LEVEL! my brother and I had the opportunity to go to 2 of Myrons classes. His instructions, Rubs, and recipes are the best. Thank you Myron for all the tips!

[@MyronMixonBBQPitmaster]

Fantastic!

[@hgmflip]

To everyone reading this and thinking: "I do 225 low and slow" - so do I... until now. Try this technique once! I don't do competitions - I just cook for family/friends/etc - and I tried this technique for my daughter's birthday party. Game-changing!!! I have never received so many compliments on the brisket and calls the next day for the recipe! Thank you for posting this Myron - hope to join you sometime for a class at your place. #soMuchToLearn

[@mike197019]

@Myron Mixon thanks for the videos, I appreciate you taking the time to give us this bit of knowledge. I have met you several times and you are a genuinely nice person. Its always a pleasure to speak with you at comps.

[@thesledge1969]

Myron, ive taken many of ur classes online and u have improved my cooks so much when i compete plus i always ask my great friend and ur team mate bill wheeler to get his opinions on my cooks. I follow every step u have to a exact T. Thank u once again

[@MyronMixonBBQPitmaster]

Glad to hear that!

[@TheDHWphotography]

I’ve cooked your old brisket recipe many times, and it’s always perfect! can’t wait try this new version!! thanks Myron for making me the king of the cul de sac!

[@MyronMixonBBQPitmaster]

Great to hear!

[@ineedbbq]

Snake River Farms got some of the best meat around. Thanks for putting together this video and sharing it.

[@d-rayphelps1630]

Myron Mixon is the Best Damn It!!! The man absolutely knows how to cook!!! I got his book way back when it first came out!!! This feller don't know how to make a bad anything. Have a good one, Bo and May God bless y'all +++

[@easybackyardbbq]

There is no doubt that Myron is a legend. I’ve been to two classes and this is exactly the way he teaches. Love it. Tell Michael hello 👋

[@MyronMixonBBQPitmaster]

Thanks so much!

[@easybackyardbbq]

@@MyronMixonBBQPitmaster Thank you for teaching us how to bbq the right way.

[@Richard-uc4ho]

Can someone tell me what temp to cook the brisket on ? I’ve watched the video 3 times but keep missing that part

[@dion3000]

Looking forward to having a crack at this method! My partner and I love watching you on BBQ Pit Masters, just finished season 1 and you are by far our favourite!

[@erichoffman5571]

Great video !! 16 oz of water and 16 oz of au jus prep, right ?

[@ThomasLeiby]

Myron - Great video for smoking a whole packer brisket. What time/temp would you use for just a flat? Still 300 degrees? Still 2 hours - 2 hours wrapped - 2+ hours rest? Thanx for all the smoking insight. Tom

[@newtonbrook]

I usually go longer at 250 instead of 350. I will try you faster method. It has its advantages. You can start in the morning and easily be ready for dinner. Thank you from Toronto Canada Myron.

[@MyronMixonBBQPitmaster]

Thanks for following along. Glad you're enjoying my videos!

[@BakersBBQ]

Good stuff Mr. Mixon! As a Certified KCBS Judge and Competition Cook I love watching your techniques! Thanks for sharing your knowledge Brother…new subscriber here👍🏻!

[@MyronMixonBBQPitmaster]

Thanks for watching

[@dondiesel1100]

I am addicted to Snake River farm biscuits and any meat they sell it is the best meat in the world hands down

[@2thextrme]

What injector kit is that?

[@TTGTO288]

I tried to follow this recipe and cook times. Everything went well before i put it back on the smoker after it hit a temp of 208°. It was so dry, we threw it out. 19lbs of meat and threw it out it was so bad.

[@lucky_luciano2365]

Did you use a waygu brisket

[@kimballwiggins3976]

Now i know what I'm doing wrong! Thank you buddy. Just received 2 of your books this week! God bless America!

[@MyronMixonBBQPitmaster]

Thank you for the support!

[@kimballwiggins3976]

@@MyronMixonBBQPitmaster you bet buddy

[@WillieUnvlkan]

@@kimballwiggins3976 Hi kim Good morning I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌺🌺🌺

[@masque1313]

Awesome video! And I can attest that this recipe tastes fabulous!

[@MyronMixonBBQPitmaster]

Thanks so much!

[@Frank-the-Tank-13]

Where can I get that wire rack?? Been trying to find one for dicing my hard boiled eggs.

[@MyronMixonBBQPitmaster]

myronmixon.com/collections/tools/products/jacks-old-south-bbq-rack

[@thequiet1374]

I guess I'll have to take the plunge and try hot & fast. Dang beef prices are so high I hate to mess one up, but I'll follow your instructions to the t. Your books haven't failed me yet.

[@MyronMixonBBQPitmaster]

Do it! You'll be amazed at how great it is.

[@swinghm]

I couldn’t quite tell, is the point towards or away from the fire?

[@danlenz7170]

Myron, what smoker temp are you smoking at?

[@jaderhuff81]

Smoker temperatures??

[@cartergetsitdone2815]

Awesome can`t wait for more content

[@monsterenergyrider44]

What temperature do you smoke it at?

[@larryshade5111]

King Thanks for teaching love it learning from the best

[@MyronMixonBBQPitmaster]

Thanks for watching and subscribing!

[@larryshade5111]

@@MyronMixonBBQPitmaster do you really have to wrap it and how long do I keep it on for

[@MyronMixonBBQPitmaster]

Larry - Yes. 2 Hours unwrapped, then wrap as shown in the video, then monitor for temp for about 3 more hours. It's going to depend on the size of your brisket so keep that probe handy. Then you need to let it rest for 2-4 hours.

[@larryshade5111]

👍🏼 👌

[@jonbuettner270]

What temp on the smoker? It had to be hot and fast.

[@MyronMixonBBQPitmaster]

Hot and fast: 350

[@chcarter4821]

Myron we love your videos. If I'm coking just a flat should I go 300 or 350 over the entire duration of the smoke and final cook?

[@dannylombard426]

What type of pellets do you use ?

[@easybackyardbbq]

Can you cook a pork butt the same temp and time line?

[@joeleonard1314]

Ok, this guy apparently takes everything I've ever learned about bbq and drops a big steamer on it

[@andrewsutt8950]

What cooker is that ?

[@MyronMixonBBQPitmaster]

The BARQ-2400 Pellet Smoker - myronmixonsmokers.com

[@popspitspiesandplentymore]

What temp were you running the BARQ

[@MyronMixonBBQPitmaster]

350 Degrees

[@cassiebarnett1]

Thank you sir! Great video!

[@MyronMixonBBQPitmaster]

Thanks for watching!

[@davehodgin3423]

smoker temp ???

[@MyronMixonBBQPitmaster]

350

[@todd3090]

Did you leave fat until end for flavor, or to keep insulated at the higher temp?

[@darin2]

He does it for insulation mostly. He takes all that fat off after the cook

[@MyronMixonBBQPitmaster]

Notice that final cut and plate, that fat is gone and you won't see it in a presentation box either. If you're just entertaining family and working on your backyard game, you can certainly leave or take exactly what you want. It's totally up to you.

[@todd3090]

@@MyronMixonBBQPitmaster Yep, noticed. Was just curious as to cutting it out off after the cook , rather than before, if it was a flavor adding thing, or more to keep it moist during the hotter cook. Looks perfect

[@lisac9342]

Curious....what sauce did you put on that last part that was in the large steel pan? Is it a sauce you sell and if so, which one? Also, what temp did you have it cooked in for the smoker? Love the video. Thank you so much for sharing.

[@benpierce2202]

I think it was the drippings he reserved earlier.

[@WillieUnvlkan]

Hi lisa Good morning I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌺🌺🌺

[@littlebob1261]

Why mix multiple seasonings together? I'm surprised you don't just make a pre packaged brisket rub :)

[@MichaelRei99]

Hell yeah!! BBQ commander and Electric knife Ninja!!!

[@danielchristensen4780]

I assume he's set his smoker over 300 to cook so quickly... Anyone know what he set his temp to?

[@MyronMixonBBQPitmaster]

Process is in the description: 350

[@danielchristensen4780]

@@MyronMixonBBQPitmaster Thank you good sir! You are gentlemen and a (BBQ) scholar!

[@kathyorock751]

What temp are you cooking at ???

[@MyronMixonBBQPitmaster]

Process is in the description: 350

[@ianredlinger3032]

5 hour 18 lb brisket… I’ll have to give this method a try sometime. I’ve always been a 225-250 temp guy but I just battled a 15 lb pastrami brisket for 18 hours before it broke the stall. It’s very funny to me that the rest is arguably longer than the cook but that end product looked amazing

[@Justcuz99]

Right! 5 hours is crazy. And I found it odd he didn't trim it more...

[@burtminshew4812]

Total time was about 10 hours. Watch again.

[@TheHiddenWorldCollective]

I'm gonna make my wife proud with this one❤

[@bigcriss1008]

That’s looks so delicious 🤤

[@MyronMixonBBQPitmaster]

Give it a try and share your results!

[@bigcriss1008]

@@MyronMixonBBQPitmaster I would if I had a smoker 😢

[@MichaelRei99]

@@bigcriss1008 how could you not have a smoker???

[@bigcriss1008]

@@MichaelRei99 welp it’s a little hard when I live in a apartment

[@fatmattsbbq]

I don't know how to feel about this video. As a Mixon H2O owner, I have a hard time thinking my pellet smoker can even touch the taste my H2O brings.....or even my offset. I guess like anything else I'll have to try and see. Been following Myron since my first cook in 2010 and he's always been spot on. Hope to get to a class one day.

[@smokefathersbbq]

There’s no way. I’ll bet you couldn’t taste any smoke on that brisket. I run an LSG pellet grill and an LSG offset, along with various other cookers. The pellets have hardly any noticeable smoke flavor no matter what tricks you use compared to cooking with sticks.

[@darin2]

Good video, but you left out or edited out the part about trimming the fat off the point. It shows in the video that you did it, but you don't talk about it or show it being done.

[@benpierce2202]

At 6:20 in, he shows cleaning the large fat between the flat and point. Is that what you were talking about.

[@darin2]

@@benpierce2202 No. Prior to smoking, when he is doing initial trimming, he trims all fat off the point. That part is not shown. The 6:20 is showing after the cook, when he is trimming excess fat off the point to make burnt ends.

[@adamwright6433]

It's a wagyu brisket, if you can't cook it without injecting, Myron, go talk with Johnny Triggs!

[@gregpenismith1248]

This guy is a clown and has totally lost sight of actual cooking, not garbage competition cooking.

[@clarenceluckey8473]

I need a cook book

[@r.w.199]

The comments are epic!.. People who've never even been in a competition or own a restaurant saying what Myron sould/shouldn't do 😂😂

[@PapaShongo25]

Snake river farms sells some of the best beef and pork in the planet

[@MyronMixonBBQPitmaster]

Use code MYRON10 for 10% off all your orders!

[@bullard73]

I would like to do a blind taste test of Mixons brisket and Aaron Franklins brisket. When it comes to pork Mixon is king, but beef my money would be on Franklin.

[@Goast-k9t]

I have taken both Aaron and Myron’s classes, there is no comparison. Each BBQ master presents a very different process. When I was a competition BBQ cook, I cooked as Myron taught. Now that I am in Texas and not cooking for judges, I cook brisket like Aaron. Myron is one of the icons of BBQ. He is an incredible teacher and nothing like TV characterizes him to be. He absolutely was the most considerate and kind teacher you could imagine.

[@johndeno1071]

I really love the videos and the little comments make me laugh a lot.

[@rayzrealm]

*The G.O.A.T. has a KZbin channel! Will he finally reveal his ingredients?*

[@davidapplegate1849]

Why not wrap the brisket with butcher paper.?

[@lucky_luciano2365]

Got to imagine you can only do this recipe with a waygu brisket

[@racheldominicwilliams8673]

@MyronMixon you are my inspiration i wanna be a great pitmaster like you! im a chef here in ohio i would like to attend your Next class

[@kriswestover6010]

Brisket scares me, but watching this video makes me feel a little bit better.

[@ziggyjohnston5302]

waygoo

[@misohoney2]

Only 2 hours in pellet smoke and 5 hrs total? Are we being punked Myron?

[@workplacewarriordoctorpepp203]

myron , you might wanna set up a pay per view for that food porn !

[@frosty327]

Should never watched this. Just that pic of him on his throne lol

[@delucain]

350 degrees? All that unnecessary seasoning? What are you doing??? This is my nightmare.

[@MyronMixonBBQPitmaster]

Did you watch the video and see the end result? Won many a competitions with brisket. To each his own, but this recipe will yield a winning result both in competition and in the backyard.

[@thequiet1374]

What seasoning are you referring to as being unnecessary?

[@smokefathersbbq]

Stick to grilling hotdogs 👍

[@cassiebarnett1]

Imagine trying to question the master on his technique... 🤦🏼‍♀️🤣🤦🏼‍♀️

[@gregpenismith1248]

​@cassiebarnett1 competition cooking is stupid and doesn't produce a good product. That why you don't see restaurants doing clown stuff like injecting a $170 brisket or mutilating the brisket in the middle of cooking it.

[@MrTheGibbby]

Meat church has a much better recipe for home cooks. This is completion style

[@mikewarren2324]

This is competition mumbo jumbo. Not good for a backyard cook. Never inject a brisket! Bad trim, bad cook. Yeah, yeah, he's won comps...very different from real cooking.

[@hulkhuggett]

Why should you never inject a brisket?

[@mikewarren2324]

@@hulkhuggett In competition bbq you're aiming to impress judges with one bite, so you gotta go crazy heavy with salt and other flavors. Not something that you'd want to eat for an entire meal...this is why restaurants don't do it. Also the water in the injection will just boil out anyway. It doesn't make it "juicer" because juiciness comes from rendered fat, not water.

[@qwerto15]

Just curious how you would prep one ?.... Just add nothing?. Lol. Sounds like you wouldn't have a drama winning any comp?. How many world titles you got again?. With your injection theory, injection is irrelevant in all cuts and all meat I take it?. You just seem... I dunno, unhappy or something. How is he a bad cook, do you even know the guy your saying that to? 🥴🤦🏼‍♂️. You pick a meat or any cut and I put any amount of money this bloke would dust you.

[@mikewarren2324]

@@qwerto15how would I prep one? Much like John Lewis or Aaron Franklin would. I wouldn't enter a competition because those aren't my thing... competition bbq is a weird mutation of bbq in which competitors try to cram all the flavors possible in one bite...not something you'd want to actually make a meal out of. Lots of newbies follow competition KZbinrs and think they'll be good if they imitate them...hey I did it too my first year. Then I learned how to cook, not how to imitate. When I cook a brisket, I want it to taste like brisket, not whatever injection is added. The only time I inject is if I'm making a Pastrami.

[@qwerto15]

@@mikewarren2324 ok Kool and that's your personal opinion?. Lmao. Ever watched Ramsay? Plenty of cooks out their in denial...... Just curious what episode I could catch you?.

[@maxpowder700]

Your brisket looks bad 😩

[@MyronMixonBBQPitmaster]

Oh Max, come down to Unadilla and see for yourself.

[@joshuanoble5333]

Im sorry i know youre a legend but why the hell would you inject a wagyu brisket? It doesnt need any moisture

[@dannygoldman8216]

In 2015 BBQ Pitmasters inspired me to build my own smoker and to jump into BBQ all in one shot. It was really a huge influence on me and I’m thankful for that but after sadly torturing my briskets with rubs and injections I never got the product I knew I could deliver. It’s only till recently I dumped the rubs and injections for salt, pepper and Lawry’s and a great trim as shown on @madscientistbbq and @chuddsbbq, that I feel like I mastered brisket and realized my smokers potential and my own. But I have to thank BBQ Pitmasters, Myron, Tuffy and Big Mo for their inspiration.